Tortilla Rolls and Spicy Mango Salsa

Rolls

 * 2 cups arborio or sushi rice
 * 4 cups water
 * 2 tbsp. cumin
 * salt and pepper
 * 4 medium zucchinis, diced
 * 1 medium white onion, diced
 * 2 cups purple cabbage, shredded
 * 2 jalapeno peppers, seeded and minced
 * 1 tbsp. garlic, minced
 * 2 tbsp. olive oil
 * 1 package fresh flour tortillas
 * 1 bunch chives or scallion greens, julienned

Mango salsa

 * 5 ripe mangos
 * 1/4 cup scallions
 * 1/4 cup cilantro
 * juice from 4 limes
 * salt and pepper

Directions

 * 1) In a medium-size pot, add the rice and the water.
 * 2) Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done (approximately 25 minutes).
 * 3) Add one tablespoon of the cumin and salt and pepper.
 * 4) Sauté zucchini, onion, cabbage, jalapenos, and garlic in a large pan with the olive oil.
 * 5) When vegetables becomes soft, add the remaining cumin and salt and pepper.
 * 6) Set mixture aside to cool.

Salsa

 * 1) dice the mangos, scallions, and cilantro, and mix together with the lime juice in salt and pepper.

Rolls

 * 1) To roll, heat the tortillas and lay them on a flat surface.
 * 2) Fill halfway with a layer of the rice, then vegetables.
 * 3) Roll tightly and tie with chives or scallions greens stems.
 * 4) Slice rolls into smaller pieces. Serve with mango salsa