Burritos w/ Spanish Rice and Black Beans
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
Burritos with Spanish Rice and Black Beans
1 medium onion, chopped
1 green or yellow pepper, stemmed, seeded and chopped
1/2 - 1 jalapeno Chile, stemmed, seeded and finely diced (add more or less to taste)
2 cloves garlic, minced
4 cups cooked brown rice
1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
1 1/2 cup black beans (or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other pure, mild chili powder)
1/2 teaspoon chipotle chili powder (or more, to taste)
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to tasteRecipe
Heat a deep, non-stick skillet over medium high heat.
Add the onion and cook, stirring, until it begins to brown.
Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.
Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes.
If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavor, and add salt and additional seasonings to taste.
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