"Secrets to Cooking Tex-Mex"
PAM No Stick Cooking Spray
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
1 cup instant rice
1/3 cup water
1 green bell pepper, diced
2 green onions, sliced
2 cups (8 oz.) shredded cheddar cheese, divided
1 can (16 oz.) RANCH STYLE Brand Refried Beans
10 eight-inch flour tortillas
1 cup salsa
Preheat oven to 350 degrees F. Spray a 9 x 12 x 2-inch baking
dish with PAM,
set aside. In a medium saucepan, combine RO*TEL, rice and water,
heat to a
boil. Reduce heat, cover and simmer 1 minute. Remove from
heat and let sit
5 minutes or until all liquid is absorbed. Stir in pepper, onions
and 1 cup cheese.
Spread about 3 tablespoons RANCH STYLE BEANS over each tortilla to
1/8-inch from edge. Layer rice mixture over beans; roll up.
Place seam side down
in prepared baking dish; cover with foil. Bake 25 minutes or
until hot. Cut tortillas
into 4 pieces and place on platter. Top with salsa and remaining
Makes 40 bite-size burritos.
To serve as a delicious entree, prepare as directed but do not cut.
Top with salsa
and cheese. Return to oven and bake 5 minutes or until cheese
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.