Pinto beans and rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked long grain brown rice |
| 15 | ounces | Can pinto beans |
| 1 | cup | Shredded iceberg lettuce |
| 1 | cup | Coarsely chopped tomato |
| 1 | medium | Red bell pepper |
| 1 | small | Onion |
| ¼ | cup | Cilantro, chopped |
| Salsa | ||
| Unflavored yogurt | ||
Directions
Stem, seed, and coarsely chop bell pepper. Chop onion and cilantro leaves.
In a 2-3 quart microwave safe bowl mix rice, beans, ½ cup lettuce, ½ cup tomato, ½ of the bell pepper, ½ of the onion, and ½ of the cilantro. Cover and cook on full power for 3 minutes. Stir, cover, and cook until hot throughout, 1 to 2 minutes longer. Stir in remaining vegetables.
Spoon into individual bowls and garnish with salsa, yogurt, and salt to taste. NOTE: While the recipe says to spoon into bowls, my wife a nd I love to eat this in flour tortillas, wrapping it up like a burrito! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini