Following package directions, omitting the oil or butter, cook rice in a saucepan, adding pepper 3 minutes before rice is done. Remove from heat, let stand 10 minutes, then stir in chiles and cilantro.
For each burrito: Place 1 tortilla on work surface. Spoon 1⁄4 the rice mixture (about 1 cup) on bottom third. Roll bottom over filling then fold sides over filling; continue rolling up. Place seam side down on plate.
FYI
Burrito-size flour tortillas come in a variety of flavors. We used spinach with garlic and pesto. Of course you can also use plain.
calories 392 fat 4g saturated fat 1g cholesterol 0mg sodium 999mg carbohydrate 77g fiber 6g
This recipe has been added to the following public cookbooks:
billys notable cooking
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