Brown Rice, Broccoli & Roasted Tomatoes

Last week during our Back-To-School Series, I shared with you one of my new favorite lunches!  Those of you who “Like” Finding Joy in My Kitchen on Facebook even got to see a sneak peek of this one.  And, those of you that did, asked for the recipe. 

This lunch is my new favorite.  I love it. 

The ingredients are simple and the flavor is wonderful. 

Best yet, it’s really easy to prepare, and customizable!

Brown Rice, Broccoli & Roasted Tomatoes

Ingredients

• 1 C brown rice, uncooked
• 2 C chicken broth
• 1 tsp. minced onion
• salt & pepper, to taste
• 2 C broccoli florets, steamed
• 1 C black beans
• 1 C cooked diced chicken (optional)
• 1 large tomato
• Extra sharp white cheddar cheese

Directions

Prepare the rice according to package directions.  Typically for us – that involves 1 C rice and 2 C water.  Use the proportions on your rice brand packaging, but replace the water with good quality chicken stock/broth and add in 1 tsp. of minced onion.  Cook. 

Meanwhile, steam some broccoli.  Slice the tomato and lay it out on tinfoil.  Spritz with olive oil, and season with salt & pepper.  Broil/roast the tomatoes on the top rack of your oven under the broiler for 5 minutes.  Watch them carefully to make sure they don’t burn. 

To assemble, mix together the rice, black beans, and broccoli in a large bowl.  Season with salt and pepper. 

To pack lunch – place the rice base in the bottom of a container (if you have a microwave and wish to reheat, make sure the container you use is microwave safe).  Layer cooked diced chicken (if desired). 

Top with extra sharp cheddar cheese (we use slices, but shredded will be fine).  Then, layer the tomatoes over the top. 

Store in the fridge until ready to eat. 

This dish can be eaten cold or warm – at your discretion. 

Enjoy!

To change it up, try:

• Brown Rice & Barley Mix
• Different kinds of beans
• Carrots or bell peppers
• Cauliflower in place of broccoli
• Mozzarella or Monterrey Jack Cheese rather than cheddar