ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bean-and-Brown Rice Pitas

Prep time 15 mins
Cook time 40 mins
Yield Makes 6 servings
You can substitute leftover brown or white rice in these hearty sandwiches.

Ingredients

  • 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
  • Fresh Salsa

How to Make It

  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.