One 15-ounce can, rinsed, or 1 c. dry cooked black beans
1/2 bunch cilantro, minced (optional)
Kosher salt and fresh ground pepper
1 bunch scallions, green parts only, cut on the bias
1 firm avocado, cut into wedges
Corn or flour tortillas
Instructions
To make the rice, heat a saute pan with a tight-fitting lid over high heat, add the oil, and wait until it begins to shimmer. Add the rice and stir for about 3 minutes. Add the onions and cook, stirring, for an additional 3 minutes. Carefully pour in the broth and reduce the heat to low. Cover and allow the rice to simmer until the broth has been absorbed and the rice is fully cooked. Remove the pan from the heat and keep the rice covered.
To make the beans, place a large soup pot or small stockpot over high heat, add the oil and heat until it shimmers. Add the onions and cook, stirring, until the onions begin to show color. Add the garlic and oregano and cook for 1 minute. Reduce the heat to medium and add the tomatoes, broth, beans and cilantro. Allow the beans to simmer until the liquid is reduced by half.
Season to taste with salt and pepper, mix in the sliced scallions, and remove the pot from the heat.
Just prior to serving, add the rice to the beans and stir to incorporate. Add more broth, if necessary.
Wrap rice-bean mixture in a tortilla after topping with the avocado slices.
Originally Submitted
9/1/2012
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