Rice And Beans Mexican Style Recipe
Ingredients
| 1/3 cup long-grain brown rice | ||
| Coarsely chopped | 1 , coarsely chopped | |
| 1 large sweet green pepper, cored, seeded, and coarsely chopped | ||
| 1 large sweet red pepper, cored, seeded, and coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| 8 flourtortillas,6 to 7 inchesin diameter | ||
| 1 cup cooked or canned black beans, drained and rinsed | ||
| 1 cup cooked or canned pinto beans, drained and rinsed | ||
| Ground cumin | 1 Teaspoon | |
| 1/4 teaspoon hot red pepper sauce | ||
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 1 cup bottled salsa or Basic Salsa | ||
Directions
Preheat the oven to 350° F.
Cook the rice according to package directions, mixing in the onion, green and red peppers, and garlic after 30 minutes.
Cook, uncovered, 10 minutes more or until the rice is tender.
Meanwhile, wrap the tortillas in foil and warm in the oven for 5 to 10 minutes or until flexible.
Stir the black beans, pinto beans, cumin, and red pepper sauce into the rice mixture, and cook, uncovered, until all the liquid is absorbed 2 to 3 minutes more.
Spoon a scant 1/2 cup of the mixture down the center of each tortilla.
Roll up and place seam side down in a lightly greased 13" x 9" x 2" baking dish.
Sprinkle with the cheese, then bake, uncovered, for 10 minutes or until the cheese melts.
Meanwhile, heat the salsa to serving temperature in a small uncovered saucepan.
Ladle over the burritos.
Cook the rice according to package directions, mixing in the onion, green and red peppers, and garlic after 30 minutes.
Cook, uncovered, 10 minutes more or until the rice is tender.
Meanwhile, wrap the tortillas in foil and warm in the oven for 5 to 10 minutes or until flexible.
Stir the black beans, pinto beans, cumin, and red pepper sauce into the rice mixture, and cook, uncovered, until all the liquid is absorbed 2 to 3 minutes more.
Spoon a scant 1/2 cup of the mixture down the center of each tortilla.
Roll up and place seam side down in a lightly greased 13" x 9" x 2" baking dish.
Sprinkle with the cheese, then bake, uncovered, for 10 minutes or until the cheese melts.
Meanwhile, heat the salsa to serving temperature in a small uncovered saucepan.
Ladle over the burritos.
Chef
