Cook rice in vegetable broth while cutting vegetables.
Cook onions, peppers, and artichoke hearts.
Warm the tortillas.
Serve!
Ingredients:
1 large onions, sliced and quartered
1 (7 ounce) cans whole green chilies, sliced in 1/2-inch stripes
1 (6 ounce) jars artichoke hearts, sliced in quarters
8 medium flour tortillas
2 cups vegetable broth
1 1/3 cups cooked rice ( boiled in vegetable broth)
2/3 cup gouda cheese or 2/3 cup edam cheese, grated
1/2 cup sour cream
1/2 cup salsa
Steps/Methods:
Cook rice in vegetable broth while cutting vegetables.
Cook onions, peppers, and artichoke hearts.
Warm the tortillas.
Serve!
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