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Ham, salsa, & black bean bowl

Ham, Salsa & Black Bean Bowl

5
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
1
Difficulty
Easy
This south-of-the-border twist on a grain bowl includes ham for smoky richness. If you’d rather have a meatless version, you can omit the ham and add a hefty pinch of smoked paprika to the bean mixture. Or if you’d like something with a meaty, chewy texture, try diced tempeh or chopped reconstituted dried shiitake mushrooms. It's a snap to double or even quadruple the recipe to feed a crowd. Keep pouches of precooked rice in your freezer to make quick and easy bowls like this one.

Ingredients

Cooking spray

4 spray(s)

Cooked lean ham

⅓ cup(s), diced

No-salt-added canned drained black beans

¾ cup(s)

Ground cumin

½ tsp

Dried oregano

½ tsp

Fresh lime juice

1 tsp, plus 1 lime wedge

Table salt

1 pinch(es), optional

Cooked medium grain brown rice

½ cup(s), warmed

Salsa

¼ cup(s), preferably fresh

Cilantro

2 Tbsp, chopped

Instructions

  1. Coat a medium skillet with nonstick spray; warm over medium- high heat. Add ham; cook, stirring often, until browned, about 2 minutes. Remove from skillet; set aside.
  2. To same skillet, add beans, cumin, oregano, and enough water (a few tsp) to make mixture saucy; cook over medium heat, stirring, until hot, about 1 minute. Remove from heat; stir in lime juice and season with salt, if using.
  3. In a medium bowl, place rice; top with ham, beans, salsa, and cilantro. Serve with a lime wedge.
  4. Makes 1 serving

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