Instructions: Prepare rice without margarine or salt.
Meanwhile, cut onion in half lengthwise, then in thin half-moon slices; cut zucchini into 1/2-inch cubes; cut belle peppers into 1/2-inch squares.
Spray a large nonstick skillet with vegetable oil. Add oil and heat over high heat, swirling to coat. Saute onion for 3 to 3 minutes, or until it starts to soften, stirring occasionally.
Reduce heat to medium. Add zucchini and bell peppers. Cook for about 10 minutes or until vegetables are soft. Meanwhile, warm the tortillas (on splatter screen resting on skillet).
Stir in the tomatoes, currants, spices and pepper sauce.
Place 1/4 cup rice and 1/2 cup vegetables in center of a tortilla, spreading horizontally to about 2 inches from each side. Fold one side of tortilla over filling, fold to where filling stops. Fold bottom up and top down to form a package thats open on one end. Place seam side down on a serving plate. Repeat for remaining tortillas.
NOTES : Currants add piquancy to this dish without being noticeably fruity. If you are using raisin, cut them into smaller pieces to be as subtle as currants. Tip: spray kitchen shears or knife with vegetable oil to make cutting raisins easier.
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