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Bean 'n' Rice Burritos
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1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional
In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce
heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5
minutes or until water is absorbed. Meanwhile, in a large skillet, saute the
green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in
the chili powder, cumin and pepper flakes until combined. Add beans and rice;
cook and stir for 4-6 minutes or until heated through. Spoon about 1/2 cup of
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |