Thermos Southwestern Beef and Black Bean Rice

Bring 4 cups of water to a boil in a kettle or small saucepan.

Pour the boiling water into 4 insulated food thermoses, seal the lids, and let them sit for 5 minutes to preheat the metal interior.

While the thermoses are warming, prepare the fresh toppings: grate 2 oz of cheddar cheese using a box grater, wash and finely chop 4 sprigs of fresh cilantro, and cut 1 lime into 4 wedges.

Place 4 cups of leftover Southwestern beef and black bean rice (reserved from Day 1 dinner) into a medium saucepan. Add 2 tablespoons of water to the pan to keep the rice moist and prevent sticking.

Heat the rice over medium heat, stirring frequently with a wooden spoon, for 6 to 8 minutes until it is steaming hot throughout (reaching an internal temperature of 165°F/74°C).

Carefully empty the hot water from the thermoses and wipe the insides dry with a clean kitchen towel.

Divide the hot reheated rice evenly among the 4 preheated thermoses. Sprinkle 1/2 oz of the grated cheddar cheese and 1/4 of the chopped cilantro over the top of each portion.

Seal the thermos lids immediately to trap the heat and steam. Pack each thermos in a lunchbox with one of the lime wedges wrapped separately to be squeezed over the rice right before eating, along with a spoon.