One part burrito, one part jambalaya, all good. If you want to crank the heat, splash some hot sauce onto the rice and beans, or sprinkle diced jalapeno peppers inside before rolling up the tortilla. This filling also would be good as a hearty rice dish served alongside spicy grilled chicken. Or add a quart of chicken broth, bring it to a simmer, and you've got a satisfying soup.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|4 slices bacon, cut into 1-inch pieces||15-ounce can black beans, rinsed and drained|
|1 small yellow onion, diced||1 cup jarred tomatillo salsa|
|2 cloves garlic, minced||Salt and ground black pepper, to taste|
|2 precooked spicy chicken sausages, cut into rounds||4 burrito-size flour tortillas|
|1 teaspoon smoked paprika||1/2 cup chopped fresh cilantro|
|1 cup long-grain white rice||1 cup shredded cheddar cheese|
|2 cups chicken broth||1/2 cup sour cream|
In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat. Add the onion, garlic, sausages, and smoked paprika. Sauté for 3 minutes.
Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.
Remove the saucepan from the heat and let cool for 5 minutes. Mix in the salsa, then season with salt and pepper.
Microwave the tortillas for about 15 seconds to soften them. Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, cheddar cheese, and sour cream.
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