Recipe - Pinto Beans And Rice

1 cup Cooked long grain brown rice
15 ounce Can pinto beans
1 cup Shredded iceberg lettuce
1 cup Coarsely chopped tomato
1 md Red bell pepper
1 small Onion
One fourth cup Cilantro, chopped
Salsa
Unflavored yogurt

Stem, seed, and coarsely chop bell pepper. Chop onion and cilantro leaves.
In a 23 quart microwave safe bowl mix rice, beans, One half cup lettuce, 1/2
cup tomato, One half of the bell pepper, One half of the onion, and One half of the
cilantro. Cover and cook on full power for 3 minutes. Stir, cover, and cook
until hot throughout, 1 to 2 minutes longer. Stir in remaining vegetables.
Spoon into individual bowls and garnish with salsa, yogurt, and salt to
taste. NOTE: While the recipe says to spoon into bowls, my wife a nd I
love to eat this in flour tortillas, wrapping it up like a burrito!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini