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Spanish Rice Wraps
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 cups cooked long-grain white rice
1/2 tsp. cumin
1/4 tsp. turmeric
1/2 cup chopped tomatoes
1/2 cup grated Monterey jack cheese
2 10 or 11-inch flour tortillas
In medium bowl, combine green pepper, celery, onion, and rice and mix gently to combine. In small bowl, combine cumin, turmeric and tomatoes and mix well. Add to rice mixture and stir to blend. Place filling on tortillas and top with grated cheese. Roll up and wrap in plastic wrap. Refrigerate 1 to 2 hours to blend
flavors before serving. Serves 2.
“Between soup and love, the first is better.”
old Spanish saying
The cow parsnip is a common weed and a member of the parsley family. The tender young shoots are cooked like asparagus in Siberia, and in northwestern Europe the seeds and leaves were used to make a potent beer.
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