ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork-and-Black Bean Power Lunch

Photo: Laurey W. Glenn; Styling: Lisa Powell Bailey
Prep time 10 mins
Yield Makes 1 serving
You can make this recipe up to two days before serving. Prepare as directed through Step 2; cover and chill overnight. Then take to work and store in a refrigerator until ready to heat as directed.


  • 1 (8.8-oz.) pouch ready-to-serve whole grain medley rice*
  • 1/2 cup rinsed and drained canned black beans
  • 1/4 cup shredded fully cooked pork roast au jus
  • 2 to 3 Tbsp. Cuban Salsa Verde

Nutrition Information

  • calories 405
  • caloriesfromfat 0.0 %
  • fat 8.3 g
  • satfat 0.8 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 23.4 g
  • carbohydrate 62.8 g
  • fiber 10.6 g
  • cholesterol 35 mg
  • iron 2.8 mg
  • sodium 820 mg
  • calcium 73 mg

How to Make It

  1. Remove 3/4 cup rice from ready-to-serve pouch. Reserve remaining rice for another use.

  2. Layer rice, beans, pork, and salsa, in this order, in a microwave-safe plastic container.

  3. Cover with lid; lift 1 corner to allow steam to escape. Microwave at HIGH 1 to 2 minutes or until thoroughly heated. Stir before serving.

  4. *1 (8-oz.) package ready-to-serve brown rice may be substituted.

  5. Note: For testing purposes only, we used Uncle Ben's Ready Whole Grain Medley Brown & Wild and Hormel Fully Cooked Pork Roast Au Jus.

  6. Note: Nutritional analysis includes 2 Tbsp. Cuban Salsa Verde.