/ck/ - Food & Cooking

Adapted from the thugkitchen recipe, chickpea burritos redux;

1.125 cup long grain rice
1 cup salsa of choice
1 teaspoon butter
~2 cups chicken stock
1 bell pepper
1 medium-large golden onion
1 large head of broccoli
1 can garbonzos - or if using dried beans, 1 cup
1 can pintos - likewise
3 tablespoons vegetable oil
2.5 tablespoons soy sauce
3 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
.5 teaspoon coriander
black pepper
.5 lime
~6 very large tortillas

Brown the rice in a large wok, melting the butter into it. Once browned, add the chicken stock and salsa. Then either cook the mix in the wok, or in a rice cooker if you are feeling lazy.

Drain and rinse the beans, then toss them in a large mixing bowl. Dice the pepper & onion into roughly garbanzo-sized pieces. Cut the broccoli into florets of similar size. Add the veggies to the mixing bowl. Then, add the oil and soy sauce. Then add the spices and mix it all until everything is evenly coated. Transfer the veggie mix into a large baking tray and cook at 425 fahrenheit for 35-40 minutes. When it's done, squeeze the lime over it and mix it up a bit.

Grab a tortilla, add some rice and some veggies. Garnish with cilantro or basil, then roll it into a burrito and claim victory.