The crock pot is becoming one of my favorite kitchen tools and I love the wide variety of recipes which can be made with it. I used this as a weekend lunch recipe to serve a crowd, it will make 10 wraps.
From Taste and Tell.
-2 cups water
-1 1/4 cups long-grain rice
-1 jar (16 oz) Old El Paso Thick and Chunky Salsa
-10 6-inch flour tortillas
Pour the recipe starter, water, rice and salsa into a crock pot. Cook on low for 4-5 hours. In the last hour if the mixture is still watery, turn up to high. Make sure to stir occasionally to prevent some of the rice from burning.
|When finished, all of the liquid should have absorbed into the rice.|
|Pile your filling onto a tortilla.|
|Spread down the center of the tortilla.|
|Roll-up and serve with additional salsa if desired.|
This recipe was so easy to make and it tasted good. The recipe would have been even better if served with some sour cream or guacamole. The cheesiness of the rice really needed another flavor to balance it out. When I made this again I will make a guacamole to serve with it and will probably add lettuce and a a little green onion into the wrap.