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Kat's El Pork and Rice

12 to 14  Fajita Size Flour Tortillas or Corn Tortillas, warmed
1 lb. lean Ground Pork
1 clove minced garlic
2 tbs picante sauce  Sauces Mexican
1 can (4 oz.) Diced Green Chiles (reduce for milder version)
1 pkg.  Taco Spices and Seasonings  Sauces Mexican
1/2 cup Water
1 can (2 1/2 oz.) Early California® sliced Black Olives drained
1 pkg. (5 oz.) Mahatma® Spanish Rice
Sour Cream to garnish

In skillet, brown pork; drain fat. Add remaining ingredients, mix thoroughly. Bring to a boil; reduce heat to low and cook uncovered, 5 to 10 minutes.

Spoon a thin line of rice in center of tortilla; layer on pork mixture, and top with sour cream. Fold in sides, roll up tightly and serve.

Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Sauces Mexican 

Liberty is the possibility of doubting, the possibility of making a mistake, the possibility of searching and experimenting, the possibility of saying No to any authority literary, artistic, philosophic, religious, social, and even political.

- Ignazio Silone