| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Saffron Rice Mix; (5 oz) (recipe developed with Mahatma) |
| 2 |
tb |
Vegetable Oil |
| 1 |
|
Small; sliced: green & red bell peppers & white onion |
| 2 |
|
Skinnless; boneless chicken breast halves |
| 4 |
|
Large; (burrito-size) flour tortillas |
| 1/4 |
lb |
Spinnach leaves; cleaned & trimmed |
| 1 |
c |
Shredded mild Cheddar cheese |
INSTRUCTIONS
another Houston Chronicle pick...
Prepare rice acording to package directions. While rice is cooking, heat
oil in medium skillet. Saute peppers and onion. Remove from skillet, set
aside. In same pan, brown chicken breasts on both sides, cooking until
chicken is no longer pink. Remove from skillet and slice in thin slices.
Lay tortillas on flat surface. Line each with spinach leaves. Divide rice
in 4 equal parts, spreading evenly over spinach. Add equal ammounts of
sauteed vegetables on rice. Add sliced chicken & cheese. Roll tortillas.
Wrap in butcher paper or foil.
Servings: 4 Source: Houston Chronicle from Riviana Foods
Posted to recipelu-digest Volume 01 Number 523 by jecraig@lan-inc.com on
Jan 14, 98
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”