Colorful Veggie and Tortilla Dinner

Ingredients
1/4 cup water
1/4 cup uncooked instant brown rice
1 1/2 cups frozen mixed vegetables (from 1-lb bag), thawed
2 cans (14.5 oz each) no salt-added stewed tomatoes, drained
1 can (15.5 oz) dark red kidney beans, drained, rinsed
1/4 cup finely chopped fresh cilantro
1/2 medium onion, finely chopped (1⁄4 cup)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 large cloves garlic, finely chopped
1/4 teaspoon pepper
5 fat-free flour tortillas (8 inch), heated
1/4 cup fat-free sour cream
Chopped fresh cilantro
2 medium plum (Roma) tomatoes, chopped (2/3 cup)

Preparation

1. In 2-quart saucepan, heat water to boiling. Stir in rice; return to boiling. Reduce heat; cover and cook 5 to 10 minutes or until liquid is absorbed.

Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.

Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.

http://www.thenest.com/Recipes/Vegetable_Fast_Easy_Mexican-food_Vegetarian_43260/detailview.aspx?type=7&id=43260