Yield: 2 Servings
|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|
|¼ cup||Cilantro, chopped|
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