Rice and Bean Wraps

Ingredients:
  • 2 Tbsp butter or butter flavor Crisco
  • 1 - 6.8 oz. package Rice A Roni Spanish or plain rice
  • 2 cups water
  • 1 - 16 oz. jar salsa
  • 1 can black or kidney beans, washed and drained
  • 1 can Mexicorn, drained
  • 8 - 8 inch flour tortillas, warmed
  • Shredded Cheddar cheese or Velveeta (optional)
  • Sour cream (optional)
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Preparation:

In large skillet over medium-high heat, sauté rice mix with butter until golden brown. Add water, salsa and box seasonings; bring to boil. Reduce heat to low.

Cover, simmer 15 to 20 minutes or until rice is tender. Stir in beans and corn, let stand 5 minutes before serving.

Serve in tortillas with cheese and sour cream, if desired.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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