Chile Cheese Rice Burritos Recipes

QUICK BEAN AND RICE BURRITOS

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.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI

Steps:

• Place the two tortillas on a flat surface, like a wooden cutting board.
• Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
• Top with ¼ cup rice and ½ cup of Mexican cheese.
• Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
• Heat a non-stick skillet over medium-high heat.
• Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
• Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
• The burritos are ready when they are warm and are just starting to brown.
• Repeat with the remaining two burritos.

CHILE AND CHEESE RICE

Steps:

• Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
• Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
• Remove from the oven and serve.
• *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

CHILI CHEESE BURRITOS

Steps:

• 1. Preheat oven to 350 degree.
• 2. Cook ground beef until brown, drain, rinse and return to skillet.
• 3. Add taco seasoning to meat and add the amount of water specified on the seasoning package.
• 4. Let meat and taco seasoning simmer on low heat while you heat the tortillas.
• 5. Add 2-3 spoonfuls of meat to tortilla, top with 1 tbsp of cheese. Roll tortilla and put into 13x9 pan seam side down.
• 6. Once all 10 tortillas are added to the 13x9 pan top with can of chili. Add remaining cheese to the top of the chili.
• 7. Put dish into heated oven and bake for 10-15 minutes or until cheese is bubbly.

1-2-3 RICE AND CHILI BURRITOS

Steps:

• Heat chili in saucepan. Once heated, add uncooked rice and water. Stir together and let simmer over medium heat about 10-15 minutes until rice is cooked. Don't forget to stir!
• Once cooked throughout, turn heat down. Place about 1/3 cup mixture on tortilla and top with 1-2 tablespoons shredded cheese and a few tablespoons salsa and roll up.
• Once all burritos have been made, zap in microwave for 30-60 seconds to melt cheese and reheat.

CHILI BURRITOS

Steps:

• Heat the oil in a large skillet.
• Add the burritos and fry on each side until golden brown and crispy.
• Drain on a paper towel.
• While burritos are frying, heat the chili on stove or microwave.
• To serve:.
• Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• Sprinkle a few jalapenos on top.
• Finish with a couple tablespoons of salsa and a dollop of sour cream.

CHILI CHEESE BURRITO

Steps:

• In a large pot or dutch oven, cook ground beef, onions, chili powder and salt. Cook until ground beef is cooked through and onion is translucent. Add water and rice to pot. Mix well and bring to a boil. Put lid on pot and lower heat to low. Cook for 20 minutes. Once rice is cooked through, add re-fried beans and tomato paste. Stir to combine. If mixture is soupy then mix 2 Tablespoons of cornstarch with 1Tablespoon of water in a small bowl. Mix well and add it to rice mixture. If rice is NOT soupy, skip this step. Add 1 1/2 cups of cheese to rice mixture and mix well. Scoop 1/2 cup of mixture into each tortilla and roll up like a burrito. Serve immediately.

CHILI CHEESE BURRITOS

Steps:

• Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
• Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
• Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
• Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
• Serve with chips and salsa or green salad.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.