2 tbsp. butter
6.8 oz pkg. Rice A Roni Spanish flavor mix
16 oz jar salsa
15 oz can black or red kidney beans, drained, rinsed
1 cup Green Giant Mexicorn, drained
8 (8-inch) flour tortillas, warmed
shredded Cheddar cheese
sour cream

In large skillet, over medium-high heat, sauté Rice A Roni mix with butter until rice is golden brown. Add 2 cups water, salsa and the seasoning packet from the mix.

Bring to a boil; reduce heat to low. Cover and simmer for 15-20 minutes or until rice is tender. Stir in beans and corn. Let stand 5 minutes before serving.

Serve in tortillas with cheese and sour cream.

Makes 4 servings.

580 Cal; 12g Fat; 0 Chol; 101g Carbo; 17g Pro

Submitted by: Karen LaValley