Easy Rice and Bean Wraps
submitted by G
2 T margarine, butter or butter flavor Crisco
1 package (6.8oz.) Rice A Roni Spanish
2 cups water
1 jar salsa (16 oz.)
1 can black or kidney beans, washed and drained
1 can Mexicorn, drained
8 flour tortillas (8 inch) warmed
Shredded cheddar cheese or Velveeta (optional)
Sour cream (optional - if available)
In large skillet over medium-high heat, sauté rice mix with margarine 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. Use already published recipe for tortillas.
Sally's comments: You can also make this with plain rice. It's still good because the salsa adds enough flavor.
Copyright © Sally Strackbein