Black Bean-and-Brown Rice Pitas

Southern Living
You can substitute leftover brown or white rice in these hearty sandwiches.
Makes 6 servings


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2/3 cup water
1/3 cup uncooked brown rice
1 (15-oz.) can black beans, rinsed and drained
1 (4-oz.) can diced green chiles
3/4 cup frozen corn kernels, thawed
3 green onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup Fresh Salsa
3 pita bread rounds, halved
Romaine lettuce leaves
Plain nonfat yogurt or sour cream


Prep: 15 Minutes
Cook: 40 Minutes

1. Bring 2/3 cup water to a boil in a small saucepan; stir in rice. Cover, reduce heat, and simmer 35 to 40 minutes or until water is absorbed and rice is tender. Cool.

2. Combine rice, black beans, green chiles, and next 5 ingredients in a large bowl; gently toss. Cover and chill, if desired.

3. Line each pita half with lettuce. Spoon rice mixture evenly into each half. Top with plain yogurt and additional Fresh Salsa.

Created date

March 2006