Dinner: Connie's Rice Burrito

Dinner:  Connie's Rice Burrito
wild rice (1 pkg)
2 cans beans
1 can corn (no salt added)
1 small Parmesan cheese (BZ)
1 can rotel (lime and cilantro)
Bragg's seasoning
with tortilla


Directions:  Cook wild rice until fluffy.  Add all other ingredients to rice and warm over stove top until desired temperature is met.  Serve tortillas to make burritos.

Lessons in Living:
This is not a quick-fix meal if the rice and beans are not prepared ahead of time.  Rice takes about an hour.  We used canned beans (although beans are easily found in Belize - a staple of the Belizean diet).  Fresh Parmesan is ideal; we used a small container of the powered Parmesan (we were familiar with the label).  San Pedro stores have a "Rotel" equivalent with a Spanish label (don't remember the name).  Bragg's seasoning was brought from the States (other seasoning can be used but between the Parmesan and the Bragg's, it was very flavorful). Tortillas are locally made for a reasonable price.  This meal feeds 4 with leftovers and was one of our favorites.