Title: Pinto beans and rice
 Categories: Vegetarian, Main dish
      Yield: 2 Servings
 
      1 c  Cooked long grain brown rice
     15 oz Can pinto beans
      1 c  Shredded iceberg lettuce
      1 c  Coarsely chopped tomato
      1 md Red bell pepper
      1 sm Onion
    1/4 c  Cilantro, chopped
           Salsa
           Unflavored yogurt
 
  Stem, seed, and coarsely chop bell pepper.  Chop onion and cilantro
  leaves. In a 2-3 quart microwave safe bowl mix rice, beans, 1/2 cup
  lettuce, 1/2 cup tomato, 1/2 of the bell pepper, 1/2 of the onion,
  and 1/2 of the cilantro.  Cover and cook on full power for 3 minutes.
  Stir, cover, and cook until hot throughout, 1 to 2 minutes longer.
  Stir in remaining vegetables.  Spoon into individual bowls and
  garnish with salsa, yogurt, and salt to taste. NOTE: While the recipe
  says to spoon into bowls, my wife a nd I love to eat this in flour
  tortillas, wrapping it up like a burrito!