Spanish Rice and Black Bean Burrito

1. Cook the rice by adding dry rice to a pot with 2.5 times as much water, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 35-45 minutes or until water is absorbed and rice is soft. Check periodically to prevent sticking or burning. Remove from heat and fluff with a fork.

2. Drain and rinse the canned black beans.

3. Rinse the tomato and chop into bite-sized pieces.

4. Once the brown rice is cooked, fold in the salsa and beans and season with salt and pepper to taste.

5. Scoop the mixture onto the whole grain tortilla, piling it in a line down the center. Add the chopped tomato and arugula. Roll up into a burrito and enjoy.

Tips

1. For a faster option, use a rice cooker or pre-cooked or frozen rice.