Spanish Rice Wrap Sandwiches Recipes

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SPANISH RICE WRAP SANDWICHES



Spanish Rice Wrap Sandwiches image

From Linda Larsen,Your Guide to Busy Cooks at About.com Long grain rice, flavored with Spanish spices, makes a wonderful filling for wrap sandwiches. Cooking time is actually chilling time.

Provided by Nana Lee

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 cups cooked long-grain rice
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 cup chopped tomato
1 cup grated monterey jack cheese
4 (10 inch) flour tortillas

Steps:

  • In medium bowl, combine green pepper, celery, onion, and rice and mix gently to combine.
  • In small bowl, combine cumin, turmeric and tomatoes and mix well.
  • Add to rice mixture and stir to blend.
  • Place filling on tortillas and top with grated cheese.
  • Roll up and wrap in plastic wrap.
  • Refrigerate 1-2 hours to blend flavors before serving.

Nutrition Facts : Calories 445.9, Fat 14.4, SaturatedFat 6.8, Cholesterol 25.1, Sodium 610.3, Carbohydrate 62.7, Fiber 3.6, Sugar 3.7, Protein 15.5

VEGGIE BROWN RICE WRAPS



Veggie Brown Rice Wraps image

Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa

Steps:

  • In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

SPANISH CHICKEN RICE CASSEROLE



Spanish Chicken Rice Casserole image

This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.

Provided by zoe85

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (6 7/8 ounce) packages Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)
1/4 cup butter, cubed
4 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
3 cups cubed cooked chicken or 3 cups turkey
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican blend cheese, divided

Steps:

  • In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2

SPANISH RICE WITH SAUSAGE



Spanish Rice with Sausage image

"When I want to add a little more zip to this hearty entree, I use hot salsa," writes Grace Riele of Addison, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1 medium onion, chopped
1 cup chopped celery
1 can (28 ounces) diced tomatoes, undrained
2-1/2 cups water
1-1/4 cups uncooked long grain rice
1/2 cup chili sauce or salsa
1-1/2 cups shredded sharp cheddar cheese

Steps:

  • In a skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, water rice and chili sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts :

MARTHA'S SPANISH RICE AND SAUSAGE



Martha's Spanish Rice and Sausage image

This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.

Provided by Lu

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 6

Number Of Ingredients 9

¼ cup vegetable oil
1 small onion, diced
1 tablespoon minced garlic
1 pound smoked sausage, cut into bite-sized pieces
1 ½ cups uncooked white rice
2 cups water
¾ (8 ounce) can tomato sauce, or to taste
1 teaspoon adobo seasoning
salt and ground black pepper to taste

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g

HEARTY SPANISH RICE BAKE



Hearty Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients.

Provided by Hugh

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup water
¾ cup long-grain white rice
½ cup chile sauce
1 (4 ounce) can sliced black olives, or to taste
2 tablespoons sliced jalapeno peppers, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1 pinch ground black pepper
2 cups shredded Cheddar cheese, divided
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
  • Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 26 g, Cholesterol 92.2 mg, Fat 24 g, Fiber 1.9 g, Protein 26.9 g, SaturatedFat 11.9 g, Sodium 1074.5 mg, Sugar 1.9 g

SPANISH-STYLE BRUNCH WRAPS



Spanish-Style Brunch Wraps image

Made with a tapenade (a traditional Spanish spread) or a bruschetta topping, this meatless wrap is a vibrant blend of tastes, colors and textures. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

3 eggs
1 tablespoon shredded Manchego cheese
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 tablespoon chopped green onion
1 tablespoon chopped roasted sweet red pepper
1-1/2 teaspoons olive oil
2 sun-dried tomato tortillas (10 inches), warmed
1/4 cup tapenade or ripe olive bruschetta topping
TOPPING:
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon capers, drained

Steps:

  • In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside., In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set., Spread tortillas with tapenade. Spoon egg mixture off center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve immediately.

Nutrition Facts : Calories 437 calories, Fat 26g fat (5g saturated fat), Cholesterol 319mg cholesterol, Sodium 640mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

EASY SPANISH RICE CASSEROLE



Easy Spanish Rice Casserole image

This was a standard when I was growing up. I love it. It's a very tasty and kid-friendly casserole, works as meal or a side. It can be a little bland, so add some hot sauce on top for the grownups.

Provided by Adam S

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 8

Number Of Ingredients 9

1 pound bacon
1 cup chopped onion
1 cup chopped green bell pepper
1 (16 ounce) can whole peeled tomatoes, halved
1 (15 ounce) can tomato sauce
1 tablespoon ground black pepper
salt to taste
4 cups cooked white rice
4 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
  • Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
  • Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
  • Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.

Nutrition Facts : Calories 752.6 calories, Carbohydrate 83.5 g, Cholesterol 92.9 mg, Fat 31.5 g, Fiber 3.4 g, Protein 32.3 g, SaturatedFat 17.3 g, Sodium 1239.5 mg, Sugar 5.2 g

EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)



Easy Chicken & Rice Wraps by Rice-A-Roni Recipe - (4.4/5) image

Provided by pmhare

Number Of Ingredients 9

1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
2 tablespoons margarine or butter
16 ounces salsa**
12 ounces boneless, skinless chicken breasts, cut into thin strips
1 cup canned black or red kidney beans, drained and rinsed
1 cup frozen or canned corn, drained
8 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese and sour cream, (optional)
Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.

Steps:

  • 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

TACO CHICKEN WRAPS



Taco Chicken Wraps image

The flavorful filling in these wraps has a definite kick, but you can adjust the chilies and peppers to suit your taste. I like to serve them alongside Spanish rice. -Melissa Green, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (9-3/4 ounces) chunk white chicken, drained
1 cup shredded cheddar-Monterey Jack cheese
2 tablespoons diced jalapeno pepper
2 teaspoons taco seasoning
6 flour tortillas (6 inches), warmed
Taco sauce and sour cream, optional

Steps:

  • In a small bowl, combine the tomatoes, chicken, cheese, jalapeno and taco seasoning. Place about 1/3 cupful down the center of each tortilla. Roll up and place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with taco sauce and sour cream if desired.

Nutrition Facts : Calories 211 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 818mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein.

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