Ingredients

• 2 tablespoons butter or butter flavor Crisco
• 1 (6.8 ounce) package Rice A Roni Spanish or plain rice
• 2 cups water
• 1 (16 ounce) jar salsa
• 1 can black or kidney beans, washed and drained
• 1 can Mexicorn, drained
• 8 (8-inch) flour tortillas, warmed
• Shredded Cheddar cheese or Velveeta (optional)
• Sour cream (optional)

Instructions

1. In large skillet over medium-high heat, sauté rice mix with butter until golden brown.
2. Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer 15 to 20 minutes or until rice is tender.
3. Stir in beans and corn, let stand 5 minutes before serving.
4. Serve in tortillas with cheese and sour cream, if desired.