* 1 cup uncooked white rice * 1 tbsp olive oil * 1 onion, diced * 2 cloves garlic, minced * 1 red bell pepper, diced * 1 green bell pepper, diced * 1 jalapeño pepper, seeded and diced (optional) * 1 tsp ground cumin * 1 tsp chili powder * 1/2 tsp paprika * 1/2 tsp dried oregano * 1/2 tsp salt * 1 can black beans, drained and rinsed * 1 can diced tomatoes, undrained * 1/2 cup vegetable broth * 1/4 cup chopped fresh cilantro * 4-6 tortillas
Instructions:
1. Cook the rice according to package instructions and set aside. 2. Heat olive oil in a large skillet over medium heat. 3. Add onion and garlic and sauté until onion is translucent, about 5 minutes. 4. Add red bell pepper, green bell pepper, and jalapeño (if using) and sauté until peppers are slightly softened, about 5 minutes. 5. Add cumin, chili powder, paprika, oregano, and salt to the skillet and stir well to combine. 6. Add black beans, diced tomatoes, and vegetable broth to the skillet and bring to a boil. 7. Reduce heat and let simmer for 10-15 minutes, or until the mixture has thickened. 8. Stir in the cooked rice and cilantro, and cook for an additional 2-3 minutes. 9. Warm the tortillas in a microwave or oven. 10. Spoon the rice mixture onto each tortilla and wrap it up. 11. Serve immediately and enjoy!
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Ingredients:
* 1 cup uncooked white rice
* 1 tbsp olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 jalapeño pepper, seeded and diced (optional)
* 1 tsp ground cumin
* 1 tsp chili powder
* 1/2 tsp paprika
* 1/2 tsp dried oregano
* 1/2 tsp salt
* 1 can black beans, drained and rinsed
* 1 can diced tomatoes, undrained
* 1/2 cup vegetable broth
* 1/4 cup chopped fresh cilantro
* 4-6 tortillas
Instructions:
1. Cook the rice according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
4. Add red bell pepper, green bell pepper, and jalapeño (if using) and sauté until peppers are slightly softened, about 5 minutes.
5. Add cumin, chili powder, paprika, oregano, and salt to the skillet and stir well to combine.
6. Add black beans, diced tomatoes, and vegetable broth to the skillet and bring to a boil.
7. Reduce heat and let simmer for 10-15 minutes, or until the mixture has thickened.
8. Stir in the cooked rice and cilantro, and cook for an additional 2-3 minutes.
9. Warm the tortillas in a microwave or oven.
10. Spoon the rice mixture onto each tortilla and wrap it up.
11. Serve immediately and enjoy!