Type what you have

Ingredients

• ✓ whole grain brown rice
• vegetable oil
• chicken breast
• red bell pepper
• yellow bell pepper
• red onion
• bean sprout
• snow pea
• water
• soy sauce
• fish sauce
• sesame seed

Instructions

1. 1 In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. 2 Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
3. 3 Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

By Uncle Ben's

Ingredients

• ✓ whole grain brown rice
• water
• chicken breast
• hot pepper sauce
• whole-wheat tortilla
• cheddar cheese
• lettuce
• carrot
• celery
• ranch dressing

Instructions

1. 1 Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
2. 2 Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
3. 3 Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
4. 4 Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
5. 5 Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

By Uncle Ben's

Ingredients

• ✓ whole grain brown rice
• olive oil
• garlic
• tomatillo
• black bean
• fire roasted tomato
• cumin
• ancho chile powder
• salt
• rice
• tortilla chip
• monterey jack cheese
• radish
• cilantro

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's