Hey WesStuffed readers! It’s us again: Haley and Adrie, back for Round 2 of Dormet Cooking—the only place on the web where you can find gourmet food dorm-style with a Weshop specific shopping list.


We’re excited for our sophomore year: declaring majors, avoiding the dreaded ‘slump’, and (of course) prowling around Weshop coming up with new meal ideas. This year, we’ve got a few more weapons in our arsenal (and by “weapons” we really mean “one kind of small blender”), but our goal is still to provide students, with limited access to kitchens, with recipes that can be made from the comfort of their dorm rooms.

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We decided to make our first recipe of the year a rice dish—something that sounds simple enough, but could easily be spiced up with other ingredients. Taking advantage of the new selection of fresh produce this year, we started with some vegetables and expanded from there. The end result was almost too delicious to describe: the satisfying crunch of green pepper, the hint of sweetness from the steamed carrots, the rich flavor of the beans, and the kick of spice from the salsa and the cheese blended together gave us one oh-so-awesome lunch—and we’re sure it would make a succulent dinner as well!

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Weshop Ingredients & Prices

Microwaveable rice bag (Jasmine or Basmati) – $2.49

Baby carrots – $3.59

Can of black beans – $2.89

Green pepper – $2.29 per lb

Salsa – $4.49

Shredded Mexican cheese – $3.99

Salt and pepper combo – $2.39

*Avocado – $1.79



1. Cut out ¼ of a green pepper. Remove seeds, dice pepper, and set aside.

2. Put 3-5 baby carrots in a bowl. Add enough water so that about a third of the carrot is submerged, cover with a plate or bowl, and microwave for about 3 minutes. Cut into pieces when carrots are soft. Set aside.

3. Put 3 tablespoons of black beans into a bowl and microwave for about 30-50 seconds. Set aside.

4. Microwave the rice in the bag according to the instructions or until soft. Move rice to bowl with beans. Fluff, and mix well.

5. Add two tablespoons of salsa to the rice mixture.

6. Add diced peppers and carrots.

7. Add cheese to rice mixture according to personal preference.

8. Add salt and pepper as desired, and mix the rice well. Enjoy!


* Although we didn’t use it in our recipe, we decided after some reflection that some slices of avocado on top of the rice would have been super stellar. Who doesn’t like avocado?!


Have any ideas for recipes we should try out this year? Leave us a comment and let us know what you think!


-Adrie Lofters & Haley Keyko ’16