Mexican Rice Pitas
Serves 4
1 small red onion, sliced into thin rings
1 teaspoon olive oil
3 cups cooked brown rice
1/2 cup whole kernel corn
1/2 cup sliced ripe olives (optional)
1/2 cup barbecue sauce
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
4 whole wheat pita rounds, halved and warmed
8 lettuce leaves
1 large tomato, seeded and chopped
Cook onion in oil in large skillet over medium-high heat until tender. Add
rice, corn, olives, barbecue sauce, lime juice, cumin and garlic salt; toss
until heated. Line each pita half with lettuce leaf, fill with 1/2 cup hot rice
mixture and top with tomato.
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RECIPES (Continued)
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