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Miami Rice and Bean Burritos

Miami Rice and Bean Burritos

Miami Rice and Bean Burritos


Makes 4 servings


1 medium fresh pineapple, cored and coarsely chopped
2 tablespoons olive oil, divided
1 cup chopped seeded tomatoes
2 tablespoons light brown sugar
1/3 cup chopped fresh cilantro
3 tablespoons balsamic vinegar, divided
1 cup canned chicken broth
2/3 cup mild or hot salsa
3/4 cup uncooked long-grain white rice
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 can (about 15 ounces) pinto beans, rinsed and drained
8 (7-inch) flour tortillas
Sour cream
Sliced green onions


  1. Preheat oven to 400°F.
  2. Toss pineapple and 1 tablespoon oil on large nonstick baking sheet. Bake 20 minutes or until lightly browned, stirring halfway through baking time.
  3. Transfer pineapple to large bowl; stir in tomatoes and brown sugar. Let cool to room temperature. Stir in cilantro and 1 tablespoon vinegar.
  4. Bring chicken broth and salsa to a boil in heavy, medium saucepan over high heat. Stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until rice is tender and liquid is absorbed.
  5. Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add garlic, cumin and allspice; cook and stir 3 minutes. Add beans and remaining 2 tablespoons vinegar; cook and stir 2 minutes or until heated through.
  6. Coarsely mash bean mixture with potato masher.
  7. Reduce oven temperature to 350°F. Spread about 3 tablespoons bean mixture evenly on bottom half of 1 tortilla; top with rice mixture.
  8. To form, fold right edge of tortilla up over filling; fold bottom edge over filling, then loosely roll up, leaving left end of burrito open. Repeat with remaining tortillas, bean mixture and rice mixture.
  9. Place burritos in ungreased 12X8X2-inch baking dish. Cover; bake 20 minutes or until heated through. Serve with pineapple salsa, sour cream and green onions.

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