Rice and beans aren’t just for dinner! Give your breakfast a bit of pizazz with this zesty bowl of brown rice, beans, salsa, cheese and avocado.

• 1 cup instant brown rice
• 3/4 cup rinsed and drained canned kidney or black beans
• 1/2 cup salsa
• 1/4 cup (1 oz.) shredded cheddar cheese, Monterey Jack cheese or crumbled cojita cheese
• 1 medium avocado, pitted, peeled and sliced

1. Cook rice according to package directions.

2. Meanwhile, in small saucepan, combine beans and salsa. Cook and stir over medium heat until hot. (Or, combine beans and salsa in microwave-safe bowl. Loosely cover and microwave on high about 1 minute or until hot.)

3. Spoon rice into 3 serving bowls. Spoon bean mixture, cheese and avocado on top.