MEXICAN SPICED TOMATO RICE
Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland
Provided by Miriam Nice
Categories Side dish
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
- Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
Nutrition Facts : Calories 288 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
SPICY BEAN AND RICE BURRITOS RECIPE - (3.7/5)
Provided by á-82253
Number Of Ingredients 19
Steps:
- Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!
QUICK BEAN AND RICE BURRITOS
These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
SPICY BEEF BURRITOS
These beef burritos contain various peppers and seasonings on top of refried beans. Top them off with lettuce, sour cream, cheese, and wrap up in a soft shell.
Provided by Luke
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
- Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
- Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
- Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.
Nutrition Facts : Calories 723.2 calories, Carbohydrate 59.9 g, Cholesterol 107.5 mg, Fat 38.9 g, Fiber 8.5 g, Protein 34 g, SaturatedFat 19.1 g, Sodium 2042.5 mg, Sugar 6.5 g
SPICY BEAN AND RICE BURRITOS
Burritos with beans, rice, lettuce, cheese and sour cream. With adaptations from http://abitchinkitchen.blogspot.com/2011/10/spicy-bean-and-rice-burritos.html.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
- Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.
Nutrition Facts : Calories 850.5, Fat 27.6, SaturatedFat 12.4, Cholesterol 45, Sodium 928.4, Carbohydrate 121.1, Fiber 16, Sugar 4.3, Protein 30.6
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SPICY RICE & BEAN BURRITOS - 4 SONS 'R' US
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- Heat the oil in a large skillet over medium heat. Add the garlic, chili powder, pepper, adobo sauce, cumin, and cayenne. Allow them to cook just until fragrant, only about 30-60 seconds. Add in the drained/rinsed beans and the water. Bring the filling to a simmer, and then lower the heat to medium-low and allow it to cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa until everything is evenly combined.
- Divide the mixture evenly among the center of each tortilla. Top the filling with cheese, lettuce, green onions, and greek yogurt as desired. Roll them up by folding over both side about 1 1/2 inches and then rolling up lengthwise to close/make the burrito, and serve!
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