Southwestern Rice Salad Sandwich Filling

Ingredients

• 1 1/2
  
  cups cooked long-grain white rice
  
• 1 1/2
  
  cups cooked brown rice
  
• 1/2
  
  cup cooked wild rice
  
• 1
  
  13 ounce jar of roasted red or yellow peppers, drained and diced
  
• 1
  
  chipotle pepper in adobo sauce, minced
  
• 1
  
  bunch green onions, trimmed to 6″, grilled, then diced
  
• 
  
  Zest and juice of 2 limes
  
• 
  
  Zest and juice of 1 lemon
  
• 2
  
  ounces sunflower, or other neutral oil
  
• 1
  
  bunch cilantro, chopped
  
• 
  
  Sea or kosher salt & pepper to taste
  
• 1
  
  batch ChefHef’s Ranchero Sauce, link above
  
• 1
  
  batch lapadia’s Pita Bread, link above
  
• 6
  
  leaves of colorful lettuce
  

Directions

1. Place all ingredients except the Ranchero Sauce and (obviously) pita breads in a large mixing bowl. Toss to blend.
2. Add enough of the Ranchero Sauce to bind the filling without being drippy. Save the remainder and begin imagining everything you want to use it for and with.
3. When the pita breads have cooled, cut them in half across the middle and gently widen the pocket with your fingers. Tuck a lettuce leaf in along one side, then use a spoon to fill the pocket, packing the filling in firmly. Repeat until all pita halves have been filled.
4. We served the sandwiches along with a pot of spicy black bean chili. They would feed a crowd well, and would hold up well on a buffet. Or a tailgate.