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    Recipe for fajitas with brown rice and beans

    Serves 4

    Total cost: About $1.20 per serving (without spices, which were already in my cupboard).

    cups water
    Salt and pepper, to taste
    ¾cup long-grain brown rice
    1tablespoon vegetable oil
    1onion, chopped
    ½red or green bell pepper, cored, seeded, and chopped
    1teaspoon ground cumin
    ¼teaspoon chili powder
    1can (15 to 16 ounces) black or pinto beans, drained
    1clove garlic, finely chopped
    4flour tortillas (10 inches)
    3ounces grated cheddar or Monterey Jack cheese
    1ripe avocado, pitted and sliced
    4tablespoons salsa
    4tablespoons sour cream
    Dash of chili-garlic sauce (such as sriracha)

    1. In a saucepan, combine the water, a large pinch of salt, and the rice. Bring to a boil and cook 1 minute, skimming foam from the surface. Lower the heat, cover the pan, and simmer the rice, without stirring, for 40 to 45 minutes or until it is tender.

    2. In a skillet over medium heat, heat the oil. Add the onion and bell pepper. Cook, stirring, for 5 minutes. Stir in the cumin and chili powder. Cook for 1 minute. Add the beans and garlic. Cook, stirring, for 1 minute or until the beans are hot.


    3. In a toaster oven or in a cast-iron skillet, heat the tortillas one by one. On each tortilla, add about ¼ of the rice to the center, ¼ of the bean and veggie mixture, ¼ of the cheese, ¼ of the avocado, 1 tablespoon salsa, 1 tablespoon sour cream, and a dash of chili-garlic sauce roll up.
    Anna Marden