Spanish Rice and Bean Wraps/Burritos

Ingredients:

• Spanish Rice from Rice a Roni
• 2 Tablespoons butter or margarine
• 16 oz can of crushed tomatoes (or salsa, if you prefer)
• 1 can of Black Beans (or pinto or kidney, if you prefer)
• 1 cup of canned Corn, drained
• Shredded cheese
• Burrito sized flour tortillas
• Sour cream (optional)
• Bacon (optional)

Directions:

• In large skillet over medium-high heat, sauté rice and vermicelli mix with butter until vermicelli is golden brown.
• Add 2 cups water, tomatoes/salsa, and special seasonings from Rice a Roni and bring to a boil.
• Reduce to low, cover, and simmer for 15 to 20 minutes or until rice is tender.
• Stir in beans and corn and let stand for 5 minutes before serving.
• Serve on flour tortillas with desired toppings (cheese, sour cream, bacon, etc.)