Ingredients:

·       3/4 cup rice (brown or white)

·       2 tablespoons olive oil

·       2 medium onions, chopped

·       4 garlic cloves, chopped

·       1 jalapeno chile, chopped (ribs and seeds removed, for less heat)

·       1/2 teaspoon ground cumin

·       Coarse salt and ground pepper

·       3 tablespoons tomato paste

·       3 cans (15 ounces each) pinto beans, drained and rinsed

·       1 bag frozen corn kernels (10 ounces)

·       6 scallions, thinly sliced

·       8 burrito-size flour tortillas, 10 inches each

·       2 cups (8 ounces) shredded Monterey Jack cheese

·       Salsa and sour cream, optional

 ** I added in green peppers & chicken.                  

Directions:

1.     Cook rice according to package instructions; set aside.

2.     Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

3.     Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

4.     Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

5.     Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.