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Vegetable Burriot Casserole
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/3 cup rice
/2 teaspoon chicken broth
large green bell pepper, diced
onion, chopped
(10 ounce) frozen corn, thawed, drained
cup salsa−style catsup
cup Monterey jack cheese, shredded
(8−inch) corn tortillas
(16 ounce) can refried beans
/2 cup sour cream
teaspoon chopped cilantro
Prepare rice, without adding butter or salt.
In a nonstick skillet over medium heat, heat chicken broth until hot. Add green pepper and onion and
cook until tender. Remove skillet from heat and stir in corn and 1/2 cup salsa−style catsup. Stir cooked
rice and cheese into vegetable mixture.
Spread each tortilla with 1/4 cup refried beans. Spoon 1/2 cup rice mixture along center of each
tortilla. Roll up tortillas to enclose filling and arrange, seam side up, in a glass baking dish. Spoon
remaining catsup along center of rolled tortillas and cover with sour cream. Cover and bake in
preheated 400 degree F oven for 30 minutes or until hot.
Serves 8.
Vegetable Burriot Casserole
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