Green Rice & Cheese in Tortilla Boats

I made this recipe from bits and pieces of recipes that I had. Filling my salad bowl shells with added veges and creamy rice is my idea of bliss.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 filled bowl per person

Ingredients

• 1  cup  chopped  white onion
• 1  cup  minced celery
• 4  tablespoons olive oil
• 2 (10 ounce) packages  frozen chopped broccoli, thawed
• 1⁄2 cup water
• 1 (10 3/4ounce) can  Campbell's Cream of Chicken Soup or 1 (10 3/4ounce) can  Campbell's Cream of Mushroom Soup
• 1  cup milk
• 1  teaspoon  mccormick  Bon Appetit seasoning mix
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper (optional)
• 1⁄2 cup chopped pimiento
• 3  cups cooked rice
• 2  cups  shredded monterey jack cheese or 2  cups colby-monterey jack cheese
•  Pam cooking spray
• 8  tortillas, salad bowl shells

Directions

1. In deep frying pan, add olive oil, onion & celery. Fry until translucent.
2. Add broccoli and water.
3. Cover, cook on low heat 10 minutes.
4. Add soup, milk,bonapetite seasoning, paprika, optional cayenne pepper, pimentos. Stir to mix well.
5. Then add rice and mix well. Heat.
6. Preheat oven 375*.
7. Take off burner, stir in cheese.
8. Grease individual ramkins with Pam or have Tortilla Salad Bowl Shells on a baking tray.
9. Spoon filling into ramkins or Tortilla Salad Bowl Shells.
10. Place in oven and bake 20 - 25 minutes.
11. Take baking tray out of oven and let set about 5 minutes.
12. Take a large flat spatula and slide underneath the Salad Bowl Shell to put on individual plates. Use a mitt to serve the individual ramkins on individual plates.
13. Recipe for Tortilla Formed Salad Bowl Shells #159753.
14. Note: You can serve margarine to put on top or a dish of additional cheese for those wanting more cheese,along with chopped olives if desired.