- 1/2 cup uncooked sushi (sticky) or medium-grain rice
- 2/3 cup water
- 1 tablespoon seasoned rice vinegar
- 1 (9 ounce) box Green Giant® frozen spinach
- 5 ounces imitation crabmeat, shredded
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt or kosher salt
- 4 (8 inch) Old El Paso® flour tortillas for burritos
- 3/4 cup Old El Paso® zesty ranch taco topper
- 1 medium avocado, pitted, peeled and sliced
- 1 large roasted red bell pepper, cut into 1/2-inch strips
- 1 teaspoon lemon juice
- 3 tablespoons sesame seed, lightly toasted
- Fresh cilantro sprigs
- Rinse rice in cool water until water runs clear; drain well. Place rice and water in 1-quart saucepan. Heat to boiling; reduce heat to low. Cover; simmer 20 minutes (do not uncover). Remove from heat; let stand covered 10 minutes. Place rice in glass or plastic bowl; stir in vinegar. Set aside.
- Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain; set aside.
- In small bowl, mix crabmeat, cumin and sea salt; set aside.
- On each tortilla, spread 1 tablespoon of the taco topper. Spread 1/3 cup rice mixture over half of each tortilla (if necessary, wet hands with cool water to prevent sticking). Top rice with 1/4 each of spinach and crabmeat mixture. Place avocado and pepper strips down center of each tortilla; sprinkle with lemon juice. Starting at filled side, carefully and tightly roll up tortillas. Wrap each tortilla roll-up in plastic wrap. Refrigerate at least 1 hour or up to 4 hours before serving.
- To serve, trim ends from roll-ups; discard. Cut each roll into 8 even slices. If necessary, secure with toothpicks. Sprinkle cut sides with sesame seed. Place roll-ups on serving platter with small dish of remaining 1/2 cup taco topper; garnish with cilantro sprigs.