Burrissimo - Italian Burritos - cooking recipe

Ingredients

1 cup uncooked rice
14 1/2 ounces diced tomatoes
24 ounces tomato sauce
2 garlic cloves, finely chopped
2 shallots
4 mushrooms, finely chopped
4 soft taco-size flour tortillas
2 cups mozzarella cheese
2 tablespoons olive oil
basil
salt
pepper
red pepper flakes

Preparation

Cook rice according to package directions.
Meanwhile, saute mushrooms, garlic and shallots in olive oil, seasoning with salt, pepper and red pepper flakes to taste and set aside.
In same pan, heat tomato sauce and add about half of the canned tomatoes, seasoning to taste.
Stir mushroom mixture and the rest of the tomatoes into cooked rice.
In an ovenproof dish, fill each tortilla with 1/4 of the rice mixture, top with a spoonful of sauce and roll into burritos/manicottis.
Top all of the burrissimos with sauce and mozzarella cheese.
Broil until cheese is melted and turning golden brown.
Serve on top of any left over sauce and garnish with fresh basil.