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Black Bean-and-Brown Rice Pitas

Black Bean-and-Brown Rice Pitas

You can substitute leftover brown or white rice in these hearty sandwiches.

Southern Living APRIL 2006

  • Yield: Makes 6 servings
  • Cook time: 40 Minutes
  • Prep time: 15 Minutes


  • 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


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.


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Black Bean-and-Brown Rice Pitas Recipe