Very good, a bit spicy but manageable. A little tough to make, possibly the second time will go easier, I may have been trying to get it done faster, and i really rinsed the beans well, I soaked them in water in the can, and the corn didn't want to thaw as fast as i thought it should. I used a fresh mango salsa I found in the store and like that very well. I coat the inside of the pita with light sour cream to help the spinach leaves stick (oh, and I used spinach leaves instead of lettuce, ha ha). I have gotten way more servings out of this than I thought I would, I have at least 6 out of it now and a few left to go, I use Kangarooo brand pita pockets, sort of a medium sized pocket. I do like this though, very satisfying and filling, look forward to lunch when I have this to eat.
Black Bean-and-Brown Rice Pitas
More From Southern Living
- 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.
Only you will be able to view, print, and edit this note.Add Note