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    15 Minute Chili and Rice Wraps


    Source of Recipe


    Unknown

    List of Ingredients




    1 28 oz. can chili
    1/2 c. water
    1 cup instant rice
    6 flour tortillas
    4 oz. mexican blend shredded cheese
    2 large tomatoes; chopped up

    Recipe



    In a large saucepan bring chili and water to a boil. Stir in rice, cover and cook on low heat for 5 minutes. Spoon chili mixture into room temperature tortillas. Top with cheese and tomatoes.
 

 

 

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