15 yellow corn tortillas
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups water
3 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil, crushed
3 tablespoons chili powder
1 1/2 tablespoons dried oregano
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon dried basil, crushed
10 cloves garlic, minced
2 tablespoons all-purpose flour
Place tortillas in cooked rice, and toss gently to coat. Remove from rice and toss loosely.
In a 1 1/2 quart saucepan, combine celery, onion, bell pepper, water, tomato paste, basil, oregano, basil, oregano, chili powder, oregano, chili powder, mustard, cinnamon, salt, basil, garlic, flour, and pepper. Heat to boiling, remove from heat, reduce heat, and stir in tortilla.