Rice and Bean Wraps

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)

In large skillet over medium-high heat, saut? rice mix with butter until golden brown. Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer 15 to 20 minutes or until rice is tender. Stir in beans and corn, let stand 5 minutes before serving.

Serve in tortillas with cheese and sour cream, if desired.

We hope you enjoy your freshly made Rice And Bean Wraps. This recipe came from Wrap's, if you'd liked this recipe, there may be many others you'll find delicious as well.