Black bean & corn rice bowl
A Mexican lunch for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Lunch
- Mexican
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- 🌶 Medium (on the side)
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)280 g (70 g)
- Canned black beans320 g (80 g)
- Canned sweetcorn200 g (50 g)
- Roasted red peppers (jar)120 g (30 g)
- Ground cumin4 g (1 g)
- Extra-virgin olive oil32 g (8 g)
- Hot sauce12 g (3 g)
Method
- Cook the rice.
- Warm the rinsed beans and the corn with the cumin in the oil, 3 minutes.
- Serve over the rice with sliced peppers and a dash of hot sauce.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 444
- protein
- 11 g
- fat
- 10 g
- carbs
- 79 g
- sugar
- 3 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes