1 c. long grain rice
2 sm. green onion
1 lg. clove garlic
1 3/4 c. water
1 tbsp. tomato sauce
1/2 box frozen peas and carrots
1/2 box frozen corn
1 lb. crabmeat
1 can green enchilada sauce
1 doz. flour tortillas
1 c. Mozzarella cheese
1 c. jack cheese

Brown rice in saucepan, add green onion and garlic minced. Add water plus tbsp. of tomato sauce. Bring to boil cover simmer for 15 minutes. Set aside. Cook peas and carrots, and corn for 5 minutes. Drain and mix with rice. Cut crabmeat into small pieces. Place green enchilada sauce in skillet and heat. Dip flour tortillas one at a time. In a pan 11 x 14 place dipped tortillas flat and place a little crab meat, rice and veggies in center, and roll. Shred Mozzarella and jack cheese. Pour leftover sauce over burritos then spread cheese on top. Heat until cheese is melted about 1/2 hour at 350 degrees and serve.