Trying to save some money, you pack your lunch to the office. Great idea! But boy, those sandwiches get boring and dull, fast.

I’ve been making foods ahead and pre-packing for weekday lunches. Intentional leftovers, if you will. Grill up some extra chicken breasts, chopped up with a green salad is appetizing and pack-able. Look for lunchtime salads next week!

One way to really get your coworkers envious is this hearty, healthy cubicle-warming recipe for Black Beans and Rice. This dish is also full of vegetables and holds well as leftovers. 

You can even freeze it in lunch-sized containers and it microwaves very nicely.

It’s warm and satisfying for you, and smells really tasty, thanks to the Thai Jasmine rice and spices. Mmmm. You can use regular white or brown rice, too. I like the aromantic Thai Jasmine rice because the long grain texture is perfectly al dente, has a delicious nutty flavor and it smells like popcorn. Find it in specialty grocery stores.

The rice part of this recipe also works as a delightful side dish.

You can amp up or tone down the spiciness according to your taste. I like it spicy. So make up a big batch, some for this week, and freeze some for rotating in next week. Or bring extra for your coworkers, you know they’ll want some.

Brown Bag Black Beans and Rice

1 cup Thai Jasmine rice, uncooked
1 Tablespoon butter
1 teaspoon salt
1 teaspoon Tapatio Hot Sauce (or Tabasco or other spicy sauce)
1 ¾ cups water (you may need to adjust if using a different type of rice)

1 teaspoon olive oil (or bacon fat if your diet will allow)
2 14- or 16-oz. cans black beans, drained
1 cup onion, finely chopped
1 large or 2 small Jalapeno peppers, finely chopped (I leave in the veins and seeds)
1 or 2 cloves garlic, finely chopped (approx. 1 Tablespoon)1 ½ cups frozen corn
1 teaspoon chili powder
2-3 dashes cayenne powder
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
Grated cheese
Optional: green onions, chopped
Optional: Sour cream
Optional: crumbled corn tortilla chips

To prepare the rice:1. Bring water to a boil in a medium stockpot.
2. Add rice, salt, butter and Tapatio Sauce, allow to boil.
3. Simmer on lowest heat, covered, for approx. 20 minutes.
4. Turn off heat, allow to remain in pot until the other ingredients are ready.

To prepare beans and vegetable mixture:
5. Heat olive oil in a separate saucepan over medium or medium high heat.
6. Add onions, saute until tender and translucent. It’s OK if they start to brown.
7. Add corn and black beans, cook until warmed through.
8. Add jalapenos, garlic and spices. Cook for 1-2 minutes.
9. Add a little water (1-2 Tablespoons) if pan is dry; allow to simmer on low until rice is done.
10. Add rice and stir until well combined.
11. Serve with grated cheese, chopped green onion, sour cream and crumbled tortilla chips if desired.
12. Enjoy!
This weeks secret: Plan ahead. Think about what you can pack for lunches, and get it ready in advance to avoid morning hassles or the “what can I take for lunch” blues. If you’re making rice as a side dish, make it this spicy rice, and make extra for this recipe. Or if you’re grilling chicken, grill a couple extra breasts specifically to chop up with salad.

Keep your planned lunches appetizing, nutritious, satisfying and you’ll want to eat your own lunch at the office rather than going to a restaurant. Then spend your lunch hour going for a walk.
Happy cooking!
--Elaine Bothe

To buy Tapatio Hot Sauce, look in the Hispanic section of your grocery store or find online. I love this stuff because it’s a flavorful spicy and not at all vinegar-y or too sweet, like Tabasco or Tiger Sauce. Photo is courtesy of Tapatio Hot Sauce website.

Black beans and rice and chili powder bottle images courtesy of McCormick. Also, visit their website for other recipes and a wonderful resource of packaged herbs and spices.