1 1/2 cups of cooked rice (about 3/4 cups uncooked)
1 medium onion
1 large red, yellow or green pepper
1 large tomato
1/2 cup chopped cilantro
3 cloves of garlic
1 can (6 oz) sliced black olives
1 small can of jalapeno peppers
chili powder, tabasco or hot sauce
salt and pepper
italian seasoning (basil, oregano, marjoram, and sage)
grated cheddar or mozzarella cheese
6 flour tortillas (12 inch)
Cook your rice- either in a rice cooker or on the stove.
While the rice cooks, chop up your veggies. Feel free to omit veggies you don’t like or add more of the ones you do like! When the rice is done, you’re ready to begin!
On medium high heat, put about 1-2 tablespoons of oil into your pan (make sure it’s a largepan). Add garlic and onions. Put in the diced pepper, and let fry for about 3 minutes.
Add the cooked rice into your pan, and mix. Be sure that you separate clumps of rice with your spatula.
Throw in your chopped tomatoes, jalapenos, and olives.
Add salt, pepper, tabasco, and italian seasoning to your preference. When your chimichanga mixture tastes just about right, turn off the element. Stir in the chopped cilantro.
Take out your flour tortillas and divide the rice mixture up for each tortilla.
Sprinkle desired amount of cheese over the rice mixture.
Roll tortillas, making sure that the sides are tucked in tightly so the filling stays inside.
With the flap side down, place your chimichanga onto a baking sheet. (Wrap the rest in saran wrap and freeze them for quick future meals!)
Bake your chimichanga at 350 degrees fahrenheit for approximately 5 minutes or until it is golden brown. You can brush on a small amount of canola oil over the chimichanga to simulate the frying process.
With a spatula, flip the chimichanga over and cook the other side for 5 minutes or so until golden brown.
Take it out of the oven and serve with salsa and sour cream.
Recipe from WebNuggets.