Pork-and-Black Bean Power Lunch

Pork-and-Black Bean Power Lunch Recipe
Photo: Laurey W. Glenn; Styling: Lisa Powell Bailey
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.

Yield:

Makes 1 serving

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

*1 (8.8-oz.) package ready-to-serve brown rice may be substituted.

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

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

Note:

August 2008
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