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.
Nutrition information per serving:
Recipe makes 6 servings
Serving size: 2 tacos
Total fat: 2g (6% of calories)
Saturated fat: trace
Carbohydrate: 52g (84% of calories)
Protein: 6g (10% 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.