Smokey Southwestern Rice Wraps

Smokey Southwestern Rice Wraps
    Tacos for the win! My kids go crazy for tacos and just keep eating, and eating, and eating. Maybe it's because its so hands on and they get to control what goes on it. Well, this Southwestern version is a yummy variation to add to you taco Tuesday repertoire.    Smokey Southwestern Rice Wraps4 strips bacon1 garlic clove, pressed2 ½ cups chicken broth1 cup brown riceRed pepper flakes to taste1 cup frozen corn1 can black beans, drained and rinsed1/2-1 cup {Homemade} Salsa2 green onion, chopped6-8 corn  tortillas, heated in a non-stick pan1/2 cup shredded cheddar cheese1 ripe avocado Combine broth, rice, garlic and red pepper flakes.  Bring to a boil then turn down and let simmer on medium low.  Start the rice about 45 minutes before you want to eat.  Chill out while the rice works.  When rice has about 10 more minutes start cooking the bacon till crispy. Crumble bacon and set aside. Drain excess grease (leave just a little).  In the same pan that you cooked the bacon, pour in the rice (its okay if there’s still a little water in it)   Scrap the bottom of the pan to get all the bits up.   Add salsa, black beans, and corn.  Simmer till water is completing gone.  Stir in crumbled bacon and onions. Top with fresh avocado and cheese.   Enjoy!
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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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