16.
10 Cup Cool-Touch Rice Cooker Use and Care Guide
MEXICAN RICE PITAS
Serves 4
3 cups cooked brown rice
1 teaspoon olive oil
1 small red onion, sliced into thin rings
1/2 cup whole kernel corn
1/2 cup sliced ripe olives
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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