Rice and Bean Wraps

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  • 2 tablespoons butter or butter flavor Crisco
  • 1 (6.8 ounce) package Rice A Roni Spanish or plain rice
  • 2 cups water
  • 1 (16 ounce) jar salsa
  • 1 can black or kidney beans, washed and drained
  • 1 can Mexicorn, drained
  • 8 (8-inch) flour tortillas, warmed
  • Shredded Cheddar cheese or Velveeta (optional)
  • Sour cream (optional)


  1. In large skillet over medium-high heat, sauté rice mix with butter until golden brown.
  2. Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer 15 to 20 minutes or until rice is tender.
  3. Stir in beans and corn, let stand 5 minutes before serving.
  4. Serve in tortillas with cheese and sour cream, if desired.

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