1 box curry rice (I use Goya) 1 8-oz can stewed tomatoes 1 8-oz can pinto beans, drained and rinsed 1 clove garlic, minced Curry powder to taste For serving: fat-free flour tortillas, salsa of choice
Prepare the rice according to package directions, omitting any oil or butter.
When the water is about halfway absorbed into the rice, open the can of tomatoes and drain the liquid into the rice. Add the garlic, and if it doesn't smell spicy enough to you, add more curry powder. Continue to cook until the liquid is mostly absorbed and the rice is soft.
Stir in the tomatoes and beans, mixing well to heat through... the mixture should be moist and very soft.
To serve, place a generous spoonful of the rice mixture in a tortilla, top with salsa, roll up and enjoy!
-- adapted from a recipe called "Jake and Lionel's Good Karma Curry Burritos", from Cooking with the Dead by Elizabeth Zipern. These are *good* - they were a camping-food staple for me for years. Make the rice without any extra curry, and top it with a spicy salsa... or add curry and a little Tabasco to the rice, and top with a milder fruity salsa. Yum.