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    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 taste

    Recipe




    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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