All New Sausage Rice Wraps
|Chicken stock/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Long grain white rice||2⁄3 Cup (10.67 tbs)|
|Italian sausages||12 Ounce, casings removed (Mild Or Hot)|
|Olive oil||2 Teaspoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper||1 Large, chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|Dried oregano/Dried basil||1 1⁄2 Teaspoon|
|Tomato pasta sauce||1 Cup (16 tbs) (Bottled)|
|8 inch flour tortillas||6|
|Shredded part skim mozzarella||1 1⁄2 Cup (24 tbs)|
In a saucepan, bring stock to a boil; stir in rice.
Reduce heat to low, cover and simmer for 20 minutes or until tender.
Uncover; fluff with a fork.
In a large nonstick skillet, cook sausage meat over medium-high heat, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Drain in sieve to remove excess fat; set aside.
Add oil to skillet; reduce heat to medium.
Add onion, garlic, green pepper, mushrooms and oregano; cook, stirring, for 4 minutes or until softened.
Add hot cooked rice, sausage and tomato pasta sauce; cook for 2 minutes or until heated through.
Place tortillas on baking sheets; sprinkle with cheese.
Bake for 4 minutes or until cheese is melted.
Spread about 3/4 cup (175 mL) filling in a 2- by 5-inch (5 by 12 cm) rectangle along bottom half of each tortilla.
Fold 1 inch (2.5 cm) of the left and right sides over filling.
Starting from bottom, roll up tortillas around filling.