- 1 cup of rice
- 1 tbsp or cube bouillon
- 1 can of beans
- 1 can or jar of salsa/sauce
Preparation Time: 5 minutes
Cook Time: 15 minutes
I use a rice cooker to cook my rice so that I don’t have to babysit it. I throw the bouillon in with the rice while it cooks. When it’s done, I add the other stuff.
If I’m looking for a Mexican-style flavor, I will use the Herdez Guac salsa. If I’m looking more for an Indian-style flavor, I’ll use Patak’s Jalfrezi Curry sauce with garbanzos (aka chickpeas). If I’m looking more for a Southeast Asian-style flavor, I’ll use soybeans and a teriyaki sauce.
I’m not sure what the nutritional info on a serving would be, but I find this makes a pretty hearty bowl of food. It’s fast, inexpensive, and ingredients (except maybe the sauces — but get what you’re comfortable with) are all individually supposed to be pretty good for you.
One person could refrigerate the unused portion and eat this for lunch for 3â€“5 days probably, depending on the quantity consumed per meal.