Spanish Rice Wraps

For a fast vegetarian meal, I experimented with what was in the pantry.  I made easy Spanish Rice (without any garlic or onions, be my guest if you have them!) with two cans diced tomatoes, cup of water, 3/4 cup white rice, and some spices.  I assembled a wrap/soft taco with some shredded cheese and black olives.  My sister suggested that it needs something crunchy-- lettuce?  The Spanish Rice was bland in taste, but with everything else in the combo, it wasn't too bad.  So all in all, it was a successful and quick vegetarian meal.

Combine two (14.5 oz) cans of diced tomatoes, 1 cup of water and 3/4 cup rice
For added flavor: black pepper, salt, garlic powder, onion powder, and chili powder

Bring to a boil

Cover and simmer for at least 20 minutes (I learned the hard way to not increase the heat because it will just cause the rice to burn at the bottom, all was not ruined though!)

It should look kinda like this.  It was hard to take a picture because of all the steam!

Warm (wheat) tortillas, spoon rice in the center with cheese, black olives, sour cream, salsa, Tabasco, whatever!  Roll up and enjoy

Adapted from "Spanish Rice" in Better Homes and Gardens Cookbook, 2002