Easy Rice and Bean Burrito Filling

Here is a versatile rice and bean recipe to use as a filling for tacos, burritos, enchiladas or to eat as is.

Rice and bean tacos with lettuce and fresh salsa

1 cup of chopped mushrooms*
1 onion, chopped (about 2 cups)
1 cup bell pepper, diced
1 stalk of celery, chopped
1 large potato cut diced
2 cloves garlic, minced
1/4 cup fresh parsley, minced (optional)
2 teaspoons each cumin, chili powder and oregano
1 14 oz canned diced tomatoes
1 8 oz can tomato sauce
2 1/2 cups water

2 cups uncooked brown rice
1 can cooked beans, drained
1 cup frozen corn

Pressure cooker instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes, rice and water. Cook under pressure for 25 minutes. Allow pressure to release naturally for 20 min, then quickly release remaining pressure . Stir in the beans and corn and and let sit for 10 minutes to warm up.

Regular Pot cooking instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes rice and 4 cups water. Cook, covered on medium heat for 20 minutes. Turn off heat. Stir in cooked beans and corn.

Note: I use mushrooms in many of my of my recipes for the flavor and nutrition. I have found it convenient to buy a couple of pounds of mushrooms at a time, chop them all in the food processor and store them in a gallon size Ziploc bag in the freezer.