Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add celery, mushrooms, onions and pepper; cook and stir until tender. Stir in tomato sauce, water, chili powder, garlic powder and pepper sauce; remove from heat.

Combine rice, chicken and half of sauce mixture in large bowl; set aside.

Heat 1/4 inch oil in medium skillet until hot. Dip tortillas, one at a time, into oil a few seconds or until softened. Drain on paper towels.

Spoon heaping 1/4 cup rice mixture in center of each tortilla; roll up and place, seam sides down, in greased shallow 3-quart glass baking dish. Pour remaining sauce over tortillas; sprinkle with cheese and olives. Bake, uncovered, at 350 degrees 25 to 30 minutes or until thoroughly heated. Garnish as desired. Serve immediately.

Recipe Courtesy of the USA Rice Federation.