Cook rice with water until all liquid is absorbed. In a small saucepan, combine the vinegar, sugar, and cumin. Boil and stir until sugar is dissolved. Stir into cooked hot rice, allow mixture to be absorbed. Let rice cool completely. Stir in parsley, cilantro, salt, pepper and cheese. Set aside.

Lay out beef slices to form a large rextangle on a bamboo rolling mat. . Stir cumin into refried beans and spread in a thin layer on each beef slice. Top with some of the rice filling. Place strips of peppers vertically across rice; roll up jellyroll-style. Trim peppers evenly with edges of beef.

Refrigerate rolls until firm. Cut each roll into 1-inch slices. Tie with a chive if desired. Serve with salsa.

Adapted from a recipe by: Molly Fowler,

"Entertaining with Ease!" Fiesta Cooking School, Aug,''03