Miami Rice and Bean Burritos
Browse the article Miami Rice and Bean Burritos
Miami Rice and Bean Burritos
Yield: Makes 4 servings
Ingredients:
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
Preparation:
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.
This recipe appears in:
Southern