- 1 (28 ounce) can chili
- 1/2 cup water
- 1 cup Minute Rice
- 6 flour tortillas
- Cheddar cheese, shredded
- Tomatoes, chopped
- Green onions, sliced
- In a large saucepan bring chili and water to a boil.
- Stir in Minute Rice, cover and cook on low heat for 5 minutes.
- Spoon chili mixture into tortillas.
- Top with cheese, tomatoes and onions as desired.