Monday, 21 December 2009

rice and red bean buritto

D made dinner tonight, and we were both feeling lazy and tired and, inspired by several recent posts (maybe by Carla and Wanting Kneading?), D whipped up this amazing rice and beans burrito.

It was so delicious, I only paused in eating it to exclaim "this is delicious!" several times. I'm a little disappointed that tomorrow's lunch is put aside for a work Christmas function, so I can't eat the left overs - that will be D's delight!


This was delicious, and so fast and simple, I will be making this again very soon. This is only GF dependent on your wrap, so make sure to check.

beans and rice burritos

two (small) cups of brown rice
veggie beef stock
1 clove garlic
small branch of fresh basil
a heavy shake each of Mexican chilli, cayenne pepper, cumin, paprika, and dried oregano
4 roma tomatoes (diced)
add red kidney beans (one 400g can)
3 tablespoons of tomato sauce*
just over two cups of water
various delicious toppings (we used shredded lettuce, grated carrot, some salsa, and some really delicious freshly made guacamole)

Cook the brown rice in two cups of water with half a veggie beef stock cube or equivalent.

In a little oil, fry garlic, fresh basil, chilli, cayenne pepper, cumin, paprika and oregano for a minute or two, then add the tomatoes and kidney beans. Stir well, and leave to simmer for ten minutes with the lid on, stirring occasionally. After ten minutes, check to make sure the mixture has reduced well, then add the tomato sauce, rice, and no more than a quarter of a cup of water. Simmer for another five minutes. Serve warm on an tortilla, with various toppings. Wrap and eat, messily or otherwise.

*I've been getting a lot of 'what is that?' questions lately in regards to various things that I know people have in the US, they just don't know the name we use for it! In this instance, I mean ketchup.


Rachel said...

Yum!! Totally going to make this. I'm such a burrito nut

Ruth said...

I eat a buritto(ish creation) almost every day for a morning snack. I use lentils with four bean mix (their powers combine to create a more complete set of amino acids, if you care about such things) and loads of fresh coriander and red and green capsicum. Some plain yoghurt -- or even tzatziki -- is really nice in it. If I'm going really protein crazy, I'll also stir in some TVP.

Anonymous said...

envious of your consistently awesome photography.. yum yum mexican!

Danni said...

@carla: Thanks, but you don't know how many photos I take to get just one that looks good.

Incidently, this is not one that I like (the plate is casting a shadow into the bottom of the burrito still, even with a flash gun more or less inside it, I should have moved the burrito back a bit).

steph said...

Rachel me too - I'm really getting into burritos!

Ruth, that sounds delicious! Do you cook the lentils and beans for very long?

Ruth said...

Well I use canned (lazy), but for a good while, yes, because then the lentils go quite mushy and thick. I cook up a big batch at the start of the week, then dole it out into flat bread each day, and it's great on toast for breakfast too, or even on top of a big grilled flat/portabello mushroom.

I'm thinking of mixing it up in the next batch by using black beans instead. That's what they use in the burritos at Trippy Taco, which are the best.

steph said...

Ruth, I just bought a bag of dried black beans yesterday, with a similar goal.