Pinto Beans & Rice Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cooked long grain brown rice,
15 ounce: Can pinto beans,
1 cup: Shredded iceberg lettuce,
1 cup: Coarsely chopped tomato,
1 medium: Red bell pepper,
1 small: Onion,
1/4 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, 1/2 cup
lettuce, 1/2 cup tomato, 1/2 of the bell pepper, 1/2 of the onion,
and 1/2 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!
Source from luhu.jp
leaves. In a 2-3 quart microwave safe bowl mix rice, beans, 1/2 cup
lettuce, 1/2 cup tomato, 1/2 of the bell pepper, 1/2 of the onion,
and 1/2 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!
Source from luhu.jp