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All New Sausage Rice Wraps

fast.cook's picture
  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.

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All New Sausage Rice Wraps Recipe