Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

5 from 1 vote
Brown Rice Bowls - 1 Box for 3 Meals!
Use one box of brown rice to create 3 different meals
Course: Main Dish, Side Dish
Recipe Notes

1 box of brown rice for 3 meals!

Prepare a 16-oz box of Regular, Quick, or Instant Brown rice according to the package directions.  This will make about 8 cups of rice. Allow it to cool, then cover and store in the refrigerator until needed.  Cooked brown rice will keep in the refrigerator for 3 days.

Vegetarian Rice Bowl             Serves 4

VegRice
  • 2½ cups cooked brown rice (reheated)
  • 1 15.5-oz. can of beans (drained and rinsed)
  • ½ cup shredded cheddar cheese
  • 1 medium tomato, chopped
  • 1 small cucumber, chopped
  • 1 teaspoon olive oil
  • Pinch of salt and pepper
  • Fresh chopped parsley, sliced scallions, and avocado
In a medium bowl, combine the brown rice through the olive oil. Season the mixture with a pinch of salt and pepper. Mix well and top with fresh chopped parsley, sliced scallions, and avocado. 323 Calories, 7 g Fat, 45 g Carbohydrate, 13 g Protein, 257 mg Sodium

Asian Stir Fry Bowl                    Serves 4

AsianRice
  • 1 package frozen Asian vegetable medley
  • 1 package frozen edamame beans
  • 2 ½ cups cooked brown rice (reheated)
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon olive oil
  • Fresh chopped parsley, sliced scallions, and avocado (optional)
Microwave the frozen vegetables and edamame beans according to package directions and drain excess water.  In a large bowl, mix cooked vegetables and beans through the olive oil. Mix well and top with fresh chopped parsley, sliced scallions, and avocado.  Add red pepper flakes for a little spice. 294 Calories, 7 g Fat, 45 g Carbohydrate, 15 g Protein, 467 mg Sodium

Taco Rice Bowl              Serves 4

TacoRice
  • 2½ cups cooked brown rice (reheated)
  • 1 can 15.5-oz. can of beans (drained and rinsed)
  • 2 medium tomatoes chopped
  • ½ cup shredded cheddar cheese
  • 1-2 tablespoons taco seasoning
  • 1 teaspoon olive oil
  • Fresh chopped parsley, sliced
In a medium bowl, combine the cooked brown rice through the olive oil.  Mix well and top with fresh chopped parsley, sliced scallions, and avocado.  Also try it with chopped romaine lettuce with whole wheat tortillas on the side. 331 Calories, 9 g Fat, 49 g Carbohydrate, 15 g protein, 269 mg Sodium