![Massachusetts WIC Program](https://b2395323.smushcdn.com/2395323/wp-content/uploads/2015/03/MA-WIC-Logo2.png?lossy=1&strip=1&webp=1)
This recipe was provided by Massachusetts WIC
![](https://b2395323.smushcdn.com/2395323/wp-content/uploads/2016/06/brown-rice-jar.jpg?lossy=1&strip=1&webp=1)
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](https://b2395323.smushcdn.com/2395323/wp-content/uploads/2016/06/VegRice.jpg?lossy=1&strip=1&webp=1)
- 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
Asian Stir Fry Bowl Serves 4
![AsianRice](https://b2395323.smushcdn.com/2395323/wp-content/uploads/2016/06/AsianRice-e1467229731240.jpg?lossy=1&strip=1&webp=1)
- 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)
Taco Rice Bowl Serves 4
![TacoRice](https://b2395323.smushcdn.com/2395323/wp-content/uploads/2016/06/TacoRice-e1467229901705.jpg?lossy=1&strip=1&webp=1)
- 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