Use as a main dish or a as filling for burritos. Fills about 8 burrito-sized tortillas.
1/2 bunch cilantro, including stems
2 large cloves garlic
1 15 oz. can of tomatoes, undrained
1 cup onions, chopped1 cup mushrooms, chopped
1 carrot, chopped
1 stalk celery, chopped (optional)
2 1/4 cups water
2 cups uncooked brown rice
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 15 oz. can cooked beans, drained (black, pinto or kidney)
1 cup red bell pepper, chopped
1 cup frozen green peas
1 cup frozen corn
Blend garlic, tomatoes and cilantro in a blender. Set Aside.
Saute' onions and mushrooms, carrots and celery without oil in the pressure cooker for 5 minutes.
Add water, rice, turmeric, cumin, chili powder and the blended cilantro, garlic and tomatoes.
Cook under pressure for 22 minutes and allow pressure to release naturally.
Stir in the beans, red bell pepper, peas, and corn and let rest for 10 minutes.
If desired, serve with guacamole, salsa and lime wedges.
You can store the other half of the bunch of cilantro in a bag in the freezer for the next time you make this recipe.
If you don't have a pressure cooker, use a large covered pot or skillet and cook the rice for 45 minutes.
Roll up all of the burritos and grill 2 or 3 of them at a time on a dry skillet or griddle for a few minutes on each side. Refrigerate or freeze leftovers.
|Burritos with Cilantro Rice, mashed black beans and potato cubes|