Title: Pinto Beans and Rice
Categories: Vegetarian Main
Yield: 2 Servings
| 1 | c | Cooked long grain brown rice |
| 15 | oz | Can pinto beans |
| 1 | c | Shredded iceberg lettuce |
| 1 | c | Coarsely chopped tomato |
| 1 | md | Red bell pepper |
| 1 | sm | Onion |
| 1/4 | c | 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, 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!