Spanish Rice and Bean Burritos
A delicious rice and bean burrito with so much flavor and it makess the perfect meatless meal.
Servings: 4 burritos
Ingredients
Spanish Rice
- 1 cup Basmati rice
- 1 ¾ cup Chicken stock or vegetable stock
- 1 small tomato finely chopped
- 1 shallot finely chopped. If using an onion finely chop about ¼ cup of onion.
- 2 cloves of garlic finely chopped.
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Pico de Gallo
- Recipe below or use store bought.
Burrito
- 4 burrito sized flour tortillas
- 1 cup shredded cheddar cheese
Beans
- 15 ounces canned pinto beans rinsed and drained
- 1 tablespoon tomato paste
- ¼ cup water
- ½ tablespoon kosher salt
- ½ tablespoon sweet paprika
- ½ tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
Instructions
Spanish Rice
- Place a medium pot on the stove over medium heat. Make sure your pot has a tight fitting lid for later.
- Add the olive oil.1 tablespoon olive oil
- Now add the rice, onion and garlic and cook until the rice just starts to lightly brown, making sure to stir frequently. About 3-4 minutes.1 cup Basmati rice, 1 shallot, 2 cloves of garlic
- Now add the chopped tomato and mix it in well making sure to coat the rice.1 small tomato
- Next add the chicken stock and salt and raise the heat to high and bring to a boil.1 ¾ cup Chicken stock, 1 teaspoon kosher salt
- When boiling, stir the rice once then reduce the heat to low and place the lid on top.
- Allow the rice to cook for about 5 minutes on low or until all the stock has been absorbed.
- Remove the rice from the heat and set aside for 5 minutes, making sure to leave the lid on.
- After 5 minutes, remove the lid and fluff the rice with a fork.
Make the beans
- Add beans, tomato paste, water and spices to a small sauce pan over medium low heat and mix gently.15 ounces canned pinto beans, 1 tablespoon tomato paste, ½ tablespoon kosher salt, ½ tablespoon sweet paprika, ½ tablespoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin powder, ¼ cup water
- Heat gently for a few minutes to let the beans heat through and for the spices to come together.
- Remove from heat after 5 minutes.
If making the pico de gallo
Assembling burritos
- Lay tortilla flat on counter and add 2 heaping tablespoons full of rice to the middle of the burrrito.4 burrito sized flour tortillas
- Now add a couple tablespoons full of the pinto beans, draining making sure to drain any excess liquid first.
- Sprinkle on some pico de gallo and ¼ of the shredded cheese.1 cup shredded cheddar cheese
- Start rolling the burrito by folding in the sides.
- Now fold the part closest to you over the folded down sides.
- And roll gently but as tight as you can.
- Place the burrito seam side down when done rolling.
- If warming the burrito, add the burrito seam side down to a pan over medium heat. If you are not warming the burritos, place in aluminum foil seam side down and wrap tight.
- Cook for 2 minutes a side or until it starts to get golden brown.
- Repeat steps until all the burritos are rolled.
- Serve immediately.
Nutrition
Calories: 555kcal | Carbohydrates: 77g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 2348mg | Potassium: 705mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1334IU | Vitamin C: 7mg | Calcium: 328mg | Iron: 4mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!