Jasmine rice has great flavor and makes a great filling for this vegetable bean burrito.
Ingredients:
1 cup jasmine rice
1 1 /2 cups water
1/2 tsp turmeric
1/2 tsp pepper
1/2 tsp salt
1 TBS olive oil
1 medium onion, diced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 can (15 oz) black beans, drained
4 (10 inch) flour tortillas
1/2 cup salsa
Instructions:
- In a medium saucepan combine rice, water, turmeric, pepper and salt and bring to a simmer over medium high heat.
- Cover and cook over medium low heat for about 12 to 15 minutes. Remove from heat, fluff and let stand 5 minutes.
- In a medium saucepan, heat the oil over medium high, add onion, bell pepper, zucchini and cook stirring for 6 minutes.
- Stir in the beans and cook stirring for 2 more minutes Fold in the cooked rice and cover. Remove from heat and set aside.
- Warm tortillas over a hot pan and place on serving plates. Spoon the rice and bean mixture down the middle. Roll the burritos and garnish with salsa.
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