Brown Rice and Black Bean Burrito

INGREDIENTS

• 2 CUPS VEGETABLE BROTH 1 CUP BROWN RICE
• 1 ONION, CHOPPED
• 6 CLOVES GARLIC, MINCED JUICE OF ONE LIME
• 2 CANS BLACK BEANS, DRAINED AND RINSED 1 BUNCH CILANTRO, FINELY CHOPPED
• 1 4OZ CAN DICED GREEN CHILES
• 1 1/2 CUPS SALSA
• SALT TO TASTE
• WHOLE WHEAT TORTILLAS
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DIRECTIONS

1. BRING VEGETABLE BROTH TO A BOIL. STIR IN BROWN RICE, RETURN TO A BOIL, REDUCE HEAT TO LOW, COVER AND SIMMER UNTIL RICE IS FULLY COOKED AND LIQUID IS ABSORBED (AROUND 50 MINUTES).
2. IN NONSTICK SKILLET, SAUTE ONION IN A LITTLE BIT OF WATER UNTIL CLEAR. ADD GARLIC AND SAUTE FOR A FEW MORE MINUTES.
3. ADD LIME JUICE AND GREEN CHILES. STIR AND LOOSEN ANYTHING THAT HAS STUCK TO BOTTOM OF PAN.
4. ADD BLACK BEANS, SALSA, RICE, AND CILANTRO AND HEAT THROUGH. 5. SALT TO TASTE AND SERVE WITH TORTILLAS.