Brown Rice And Black Bean Burritos

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups chicken stock or water

1 cup brown rice

Salt and freshly ground black pepper

3 tablespoons extra virgin olive oil (EVOO), divided

1 small onion, chopped

2 cloves garlic, finely chopped or grated

1 jalapeƱo pepper, chopped

1 teaspoon ground cumin

1 can fire-roasted tomatoes (15 ounces), diced

2 cans black beans (14 ounces each), drained and rinsed

4 large whole wheat tortillas

1 cup smoked white cheddar cheese

1/2 head iceberg lettuce, chopped

4 small tomatoes, seeded and diced

2 scallions, white and green parts, thinly sliced

1/2 bunch cilantro leaves (about a handful), removed from stems

1 tablespoon honey

Juice of 1 lime

A few dashes of hot sauce

1 jicama, peeled and cut into matchsticks

1 red onion, sliced

2 carrots, peeled and cut into matchsticks

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