Pinto beans and rice

Yield: 2 Servings

Measure 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

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

Similar recipes