Brown Rice Roll-Ups with Vegetables

Brown Rice Roll-Ups with Vegetables

9 Reviews 1 Pic
  • Prep

    35 m
  • Ready In

    35 m
Recipe by  Uncle Ben's®

“Whole grain brown rice with chopped fresh peppers and a creamy dressing are rolled into tortillas with shredded cheese in these tasty vegetarian wraps.”

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Ingredients

Adjust Servings

Original recipe yields 6 roll-ups

Directions

  1. Cook rice according to package directions.
  2. Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
  3. To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.

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Reviews (9)

Rate This Recipe
asnow1861
13

asnow1861

sautee the veggies, use more peppers and onions, pepperjack cheese rather than monterey, and cumin to taste would make this excellant!

Lish
13

Lish

The colors are beautiful in this recipe. However it is missing flavor. Not sure I would try this recipe again...too much tweeking to do. Plus I think the amounts in the recipe are wrong. 1/3 cup of rice would never serve 6.

superfox12082
12

superfox12082

I only gave this 3 stars because I changed a few things. First, I made a whole cup of rice. Seemed silly to make only 1/3 if I'm going through the effort anyway. I used an orange pepper (it was getting old and on sale), and no green because I don't like them. I chopped up some tomatoe, and red onion, because that's what I had. My local store had no peppers at this time. I guess there is some sort of shortage. Then, I added cilantro and the lime juice. I already had some Crystal Farms Mexican cheese, so I didn't use Monterey Jack, but I would recommend it. I also didn't mix the rice with the veggies. Assembled it more like a taco. Delicious! The cilantro makes it!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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