Hannibal Regional Blog


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5 ingredient Mexican brown riceIngredients
1½ cups corn (frozen or fresh)
1 (15 oz.) can black beans, drained and rinsed
3 cups whole grain brown rice Minute® Ready to Serve Rice
1 tablespoon chili powder
1 cup jarred salsa

Optional to garnish; fresh cilantro and/or diced avocado

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
Add Minute® Ready to Serve Rice and chili powder and stir to combine. Cook; stirring constantly, about 3 minutes.
Stir in salsa and cook until everything is combined and warmed through, about 2 minutes.
Remove from heat and let cool for 5 - 10 minutes, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also wonderful as a vegan burrito filling.


Blog post provided by:
Katie Foster, RDN, LD,
Nutrition Services
Hannibal Regional