Pinto Beans And 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