Tuesday, September 24, 2013

Bree's Black Bean and Rice Burritos


2 T. salsa, thick and chunky (I like Pace Medium Salsa)
1 3/4 c. water
1 green (or another color) bell pepper, finely diced (can use frozen)
1 can (16 oz) diced tomatoes (not drained), can use 2 c. of diced, fresh tomatoes
1 c. white rice (uncooked) 
¼ t. thyme
¼ t. salt
1/8 t. pepper
1 can (15 oz) black beans, drained and rinsed

Spray skillet with non-stick cooking spray. Add salsa, water, peppers, tomatoes, rice and seasonings. Bring to a boil, reduce heat to low.  Cover and simmer 15 minutes. Stir in drained beans. Continue to cook on low, covered, for 10 min. or until most of the liquid is absorbed, stirring occasionally.  Serve on tortillas.      

Serves 6-8,  20 min-prep, 30 min-cook

I've also blended it up, spread it out on  a cookie sheet (using a non stick liner),  and cooked it until it was dehydrated and like a chip.  It worked great for hiking and camping!  I might try it in my dehydrator too!

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