1 c  Cooked long grain brown rice
15 oz Can pinto beans
1 c  Shredded iceberg lettuce
1 c  Coarsely chopped tomato
1 md Red bell pepper
1 sm Onion
1/4 c  Cilantro, chopped
Salsa
Unflavored yogurt

Stem, seed, and coarsely chop bell pepper. Chop onion and cilantro leaves.
In a 2-3 quart e safe bowl mix rice, beans, 1/2 cup lettuce, 1/2
cup tomato, 1/2 of the bell pepper, 1/2 of the onion, and 1/2 of the
cilantro. Cover and cook on full power for 3 minutes. Stir, cover, and cook
until hot throughout, 1 to 2 minutes longer. Stir in remaining vegetables.
Spoon into individual bowls and garnish with salsa, yogurt, and salt to
taste. NOTE: While the recipe says to spoon into bowls, my wife a nd I
love to eat this in flour tortillas, wrapping it up like a burrito!