Pork-and-Black Bean Power Lunch

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.4g
  • Carbohydrate: 62.8g
  • Fiber: 10.6g
  • Cholesterol: 35mg
  • Iron: 2.8mg
  • Sodium: 820mg
  • Calcium: 73mg

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
  • 2 to 3 Tbsp. Cuban Salsa Verde

Preparation

  1. 1. Remove 3/4 cup rice from ready-to-serve pouch. Reserve remaining rice for another use.
  2. 2. Layer rice, beans, pork, and salsa, in this order, in a microwave-safe plastic container.
  3. 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 (8.8-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.
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