Rice Burritos

[Guest guest]

1 c. rice (I've used both brown and white)

 

2 c. water or veggie broth

 

1 package Santa Fe style frozen vegetables (black beans, corn, onion, red

and green bell peppers)

 

1 package taco seasoning

 

Homemade salsa to taste

 

Grated sharp cheddar cheese

 

Burrito size flour tortillas

 

 

 

Toast the rice in a saucepan for a couple of minutes. Add the water or

veggie broth and bring to a boil. Lower heat to a simmer. Cook for about

10 minutes. Add the frozen vegetables and cover and continue cooking until

most of the liquid is absorbed. Add the taco seasoning. Cover and cook

until all the liquid is absorbed. Stir in some of the homemade salsa

(depending on the heat of the salsa and your personal tastes). To serve,

warm the tortillas, spoon some of the rice on the warmed tortilla, sprinkle

with shredded cheese and add more homemade salsa.

 

 

 

(This is one of my son's personal favorites - he'll eat this for dinner,

breakfast, snacks, until it's completely gone!)