Pinto Beans and Rice 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. Pinto Beans and Rice printer friendly version located here.
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