Wednesday, March 14, 2007

Easy Rice and Bean Wraps

EASY RICE AND BEAN WRAPS (from my friend Stephanie Bacon)

2 TBSP. margarine or butter
1 box Rice a Roni, Spanish
16 oz. can crushed tomatoes (or salsa)
1 can black or red kidney beans, drained
1 cup canned or frozen corn, drained
8 flour tortillas
cheese & sour cream - Optional

In large skillet over medium-high heat, saute rice & vermicelli mix with margarine until vermicelli is golden brown. Add 2 cups Water, tomatoes, and special seasonings; bring to a 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.

1 comment:

Ry+Jo+H2 said...

This is super fast and simple. Will make again.