During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
Warm Rice & Pintos Salad Recipe photo by Taste of Home
1 bunch romaine, quartered lengthwise through the core
1/4 cup finely shredded cheddar cheese
Directions
In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.