I love this recipe! There's a slight crunch and sweetness from the roasted veggies, a perfect spice from the adobo in the rice, and the Monterey Jack cheese blends in perfectly with everything. I also often make this rice alone, as I always have adobo on hand. I buy a small can and keep the leftovers in a small glass jar I have. It lasts a long time!
-Everyday Food
Serves 4
Ingredients:
coarse salt and ground pepper
1/2 c brown rice
1 1/2 tsp minced canned chipotle chiles in adobo
4 bell peppers (red and yellow), ribs and seeds removed, cut into 1 inch thick strips
4 medium carrots, peeled and thinly sliced crosswise
1 T olive oil
1 T chili powder
6 oz baby spinach leaves, thinly sliced
4 tortillas (10 in)
3/4 c shredded Monterey Jack cheese (3oz)
1/2 c prepared salsa
Preheat oven to 450. In a medium saucepan, bring 1 1/3 c water and 1 tsp salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with fork.
Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
Warm tortillas. Wrap burritos, dividing rice, cheese and veggies equally among tortillas. Serve with salsa.
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