Brown Rice and Black Bean Burrito

Ingredients:

1	cup	River® Whole Grain Brown Rice
2	tsp	vegetable oil
1		medium onion, chopped
2	cloves	garlic, minced
3	tsp	chili powder
1/2	tsp	ground cumin
1	can	(15 oz) black beans, drained and rinsed
1	can	(11 oz) whole kernel corn with red and green bell peppers
8		(8-inch each) flour tortillas
2		green onions, thinly sliced
1	cup	cheddar cheese, shredded
1/2	cup	light sour cream
1/2	cup	salsa

Directions:

Prepare rice according to package directions. While rice is cooking, heat oil over medium heat. Add onion, garlic, chili powder, and cumin. Sauté 3 to 5 minutes until onion is tender. Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated. Remove from heat. Spread ½ cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion and sour cream. Roll up and top each with salsa.