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
You can also use some Chipotle Mayo and cut back on the cheese. I also make it with sliced smoked turkey and Wasabi Mayo for a different taste.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 20|
|Calories from Fat: 47 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.9mg||6 %|
|Sodium 245.9mg||8 %|
|Potassium 229.3mg||6 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 16.3g|
|Protein 7.3g||10 %|
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Calories per serving: 149
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