Crabby Rice Enchiladas

Yield: Makes 8 servings.

Ingredients

1 cup Uncle Ben's Converted Brand Rice

1 or 2 pkgs. (6 ounce) frozen crabmeat, thawed and diced

1/4 cup chopped green onion

1/2 lb. Monterey Jack cheese, shredded

1 can (10-ounce) enchilada sauce

1/3 cup cooking oil

16 corn tortillas

1 cup dairy sour cream ( more if desired )

Pitted ripe olives, quartered, for garnish-optional

Directions:

Cook rice according to package directions. Stir crabmeat, onion, 1 cup cheese and 3 tablespoons enchilada sauce into cooked rice. Heat oil in small skillet. Heat tortillas, one at a time, until soft. Drain on paper toweling. Spread each tortilla down center with about 1/4 cup rice mixture. Roll up. Arrange in 13 1/2 x 8 1/2-inch baking dish. Pour remaining enchilada sauce over tortillas. Cover with aluminum foil, crimping it tightly to edges of dish. Bake at 350 F. for 25 minutes. Uncover. Sprinkle with remaining cheese. Return to oven until throughly heated and cheese melts, 5 to 10 minutes. Top with sour cream; garnish with olives if desired.

Recipe compliments of Uncle Ben's

Please note that some ingredients and brands may not be available in every store.

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