Fill corn tortillas with cooked rice, garlic, onion, tomatoes, chopped green chilies and season with taco seasoning.
2 cups cooked rice
4 cloves garlic, minced
1 small onion, minced
1 can (15 ounce) stewed tomatoes
1 can (6 ounce) chopped green chilies
1 package taco seasoning
12 corn tortillas
Spray a large skillet with nonstick spray and heat over medium heat. Add onions and garlic and sautuntil soft. Add tomatoes and chilies and cook for 1 minute. Add 1/4 cup water and taco seasoning packet and simmer for 5 minutes. Stir in rice and mix well. Simmer until most of the liquid is absorbed. Divide rice mixture between tortillas and top with your favorite toppings.
In place of taco seasoning packet you can substitute 1/2 teaspoon of each: Paprika, cumin, oregano, chili powder and salt.
Recipe makes 6 servings
Serving size: 2 tacos
Calories: 241; Total fat: 2g (6% of calories); Saturated fat: trace; Cholesterol: 0mg; Sodium: 490mg; Carbohydrate: 52g (84 percent of calories); Protein: 6g (10 percent of calories); Dietary fiber: 4g
Exchanges per serving: Starch/Bread 2-1/2, Vegetable 1-1/2
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Teff is believed to have originated in Ethiopia between 4000 and 1000 BC.