Miami Rice and Bean Burritos 


 

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Ingredients

1/2 medium pineapple, cored & chopped
2 tablespoons olive oil
1 cup tomatoes, seeded and chopped
2 tablespoons brown sugar (light)
1/3 cup fresh cilantro, chopped
3 tablespoons balsamic vinegar
1 cup chicken broth
2/3 cup salsa
3/4 cup uncooked long-grain rice
2 cloves garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon pinto beans, rinsed and drained
8 each flour tortilla (7 in)
sour cream
green onion chopped
1/2 teaspoon ground allspice


 

Instructions
 Preheat oven to 400 degrees

Toss pineapple and 1 tablespoon oil on large nonstick baking sheet. Bake 20 minutes or until pineapple is lightly browned, stirring halfway through baking time. Turn oven off.

Transfer pineapple to large bowl; stir in tomatoes and brown sugar. Let cool to room temperature. Stir in Cilantro and 1 tablespoon vinegar.

Bring chicken broth and salsa to boil in heavy medium saucepan over high heat. Stir in Rice. Reduce heat to low; simmer, covered. 20 minutes or until rice is tender and liquid is absorbed.

Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add garlic, cumin and allspice; cook and stir 3 minutes. Add beans and remaining 2 tablespoons vinegar; cook and stir 2 minutes or until heated through. Coarsely mash bean mixture with potato masher.

Preheat oven to 350 degree. Spread a bout 3 tables bean mixture evenly on bottom half of each tortilla; top with rice mixture. Roll tortillas up to enclose filing

Place burritos in ungreased 12/3/2 inch baking dish. Cover; bake 20 minutes or until heated through. Serve with pineapple salsa, sour cream and sliced green onions.

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Yields: 4 Servings



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