Ingredients
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2 tbsp olive oil
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1/2 cup Nature's Promise Organic Long Grain Rice
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1 tbsp minced garlic
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1 cup low-sodium chicken broth
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1/2 lb flank steak
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1 (15.5 oz) can pinto beans
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1 cup roasted red peppers
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4 burrito-size flour tortilla
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1 cup jarred salsa verde
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1/2 cup shredded Monterey Jack cheese
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1/4 cup low-fat sour cream
Steps
1
In a medium pot, heat 1 tbsp oil on medium-high. Stir in rice and toast it until slightly golden, 2 min., stirring constantly. Stir in garlic and cook 30 sec. Add broth. Bring to a boil, cover, and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min.
2
Meanwhile, chop flank steak into bite-size pieces. In a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high and add steak. Season with salt and pepper. Cook steak until done, 2–3 min., stirring constantly. Drain pinto beans and stir into skillet. Cook 1–2 min., until warm.
3
Slice peppers. Divide beef mixture, rice, and peppers among tortillas. Top each burrito with 2 tbsp salsa verde, 2 tbsp cheese, and 1 tbsp sour cream.
4
Fold bottom of each tortilla over filling, tuck in sides, and tightly roll. Serve with remaining ½ cup salsa verde for dipping.
