Rice Tortitas Recipes

RICE PATTIES

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

QUICK BEAN AND RICE BURRITOS

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

RICE FLOUR TORTILLAS

Steps:

• In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
• Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10" to 12" round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
• Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

TORTILLAS WITH RICE

Steps:

• This ingenious tortilla wrap is a delicious way to enjoy layers of flavor using whatever you like! We've compiled this crunchy version with Carolina® White Rice, cheese, chicken and refried beans with jalapeño. Swap in any of your favorites or save them to garnish at the end for a tasty meal loaded with flavor. Step 1
• Cut one slice in each tortilla from edge to center. Step 2
• Spread 2 tbsp refried beans and 1 tbsp pickled jalapeño over one-quarter of each tortilla. Spoon 1/4 cup rice over another quarter. Sprinkle 1/4 cup Cheddar over another quarter, and chicken over the remaining quarter. Starting with the quarter to the left of the cut, fold each tortilla into triangles, enclosing fillings. Step 3
• Toast in grill pan or skillet for 4 to 5 minutes per side or until tortilla is golden, crisp and cheese is melted. Step 4
• Serve with guacamole, sour cream and pico de gallo for dipping. Recipe Tip For an added kick, substitute Tex-Mex blend for Cheddar cheese, or pickled red onion.

RICE TORTITAS

Steps:

• Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, scallions and garlic, over high heat for 3 minutes till golden.
• Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs with the paprika and plenty of salt and pepper.
• Mix well.
• Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
• Cook the tortitas for 1-2 minutes on each side.
• Drain the tortitas on paper towels and keep hot while cooking the rest.
• Serve hot. Can be served as a scoop for soft veggie mixtures or dips/sauces.

CRISPY GOLDEN RICE TORTILLAS WITH SHRIMPS RECIPE BY TASTY

Steps:

• Mix rice flour with powdered garlic, salt and turmeric in a bowl. Make a hole in the middle and gradually pour warm water, mixing it with the flour. Add some more flour until you can continue mixing with your hands. Form a ball of dough and set aside covered with a paper towel for 30 minutes.
• Wash shrimps in lukewarm water, remove heads and shells.
• Cut the onion in thin rings. Heat an oiled pan and cook the onion rings on low heat until soft and slightly golden. Add shrimps and continue cooking constantly stirring until the shrimps are hot.
• Boil water in a separate pan, add spices (powdered garlic, turmeric, salt to taste, thyme) and dried carrots. Put in the boiling water the glass noodles, turn off the heat, stir then let sit for around 5 minutes until the noodles are cooked. Transfer the noodles to the pan with onions and shrimps and mix.
• Divide the rice dough into four parts. Heat up a clean pan (not oiled). Make thin tortillas and cook by placing them on the hot pan until they become crispy. Turn over and cook on the other side.
• Quickly heat up the topping mix stirring constantly for 5 minutes over medium heat. Transfer the topping onto tortillas. Decorate with shallots and serve.
• Enjoy!