- 1 1/2 cups long grain white rice, rinsed and drained
- 2 cups vegetable stock
- 1 cup can diced fire-roasted tomatoes with garlic (make sure to use as much of the canned tomato juice as possible)
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1 tbsp vegetable oil
- 1 tsp kosher salt
Seasoned Ground Beef
- 2 lb 85/15 ground beef
- 2 tbsp vegetable oil
- 1 tbsp kosher salt
- 2 tsp fresh ground black pepper
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 lime, juiced
Pico de Gallo (Or substitute for store bought)
- 4 whole roma tomatoes, cored and diced
- 1/2 whole white onion, diced
- 2 whole jalapenos, deseeded and minced
- 1 whole lime, juiced
- 1/2 bunch cilantro, rough chopped
- kosher salt, to taste
- 6-8 large burrito-sized flour tortillas
- 1 – 30 oz can Rosarita Spicy Jalapeno refried beans Or your favorite brand
- 16 oz container of guacamole
- 16 oz Mexican blend shredded cheese
- your favorite hot sauce, to taste Tapatio or Cholula for us
- Non-stick spray or vegetable oil as needed
- Heat the oil in a large, flat-bottomed saute pan that has tall vertical walls over medium-high heat. If you don’t have this specific type of pan just be sure to use something that has a good surface area on the bottom but has walls tall enough to hold the rice once cooked.
- Add in the diced yellow onion and saute for about a minute. Next add in the green bell peppers and saute for another minute. Add in the rice and saute until slightly toasted, about 2-3 minutes.
- Mix in the diced fire roasted tomatoes. Season the mixture with the 1 tsp kosher salt and mix to combine. Add in the vegetable stock and bring to a boil. Once it reaches a boil, lower to a simmer and cover the pan with a lid. Cook until rice is done, about 20 minutes. Once finished remove from the heat and fluff the rice with a fork. Cover and let sit for 5 minutes.
- While the rice is cooking, heat the 2 tbsp oil in a large skillet over medium-high heat. Add in the beef and make sure to break up any large clumps of meat. Season the beef with the rest of the ingredients and thoroughly mix to combine.
- Continue to saute the beef until cooked through, about 10 minutes. Remove from heat and set aside.
Pico de Gallo
- Add all of the ingredients except salt to a mixing bowl. Gently mix to combine. Season with kosher salt to taste.
- Open can and transfer beans into a medium saucepan. Add about 1/4 cup water or vegetable stock and mix to combine. Heat over medium-low heat while constantly stirring. If your beans seem a bit dry add in a tbsp more of water or vegetable stock. Cook until heated through about 5-7 minutes.
- Heat a large flat skillet on the stove over medium-low heat. Warm the tortillas in the pan one at a time until they become more pliable, about 30 secs per side. If you have a large clean work surface go ahead and lay out all of the warmed tortillas. If not, just work one burrito at a time on a large cutting board.
- The first layer will be the refried beans. Take a few spoonfuls of refried beans and spread it in a line in the middle of the burrito leaving a about a 1-inch gap at each end of the line. Next do the same with the rice.
- Next scoop and drain the ground beef for the next layer. After the ground beef we will go with the guacamole. Pico de gallo comes next along with your choice of hot sauce (or leave the hot sauce out to add on the side). Finally we will go with a good helping of cheese.
- To roll your burrito: first roll one side of the tortilla over the mound of fillings and tuck it tight, next fold over the side flaps, lastly roll the burrito onto the final side of the tortilla. Do this for all of your burritos leaving the open tortilla flap on the bottom. You should be able to get 6-8 burritos depending on how full you make yours.
- Next reheat the same pan you used for warming the tortillas over medium-high heat. Spray the pan with some non-stick spray or use a paper towel to wet the pan evenly with vegetable oil.
- Lay two to three burritos down into the pan flap side down. Checking the bottoms frequently, cook until you get a nice golden brown crust. Spray the top of the burritos with non-stick spray or coat with a bit of oil and flip burritos over. Cook until light golden brown on this side.
- Repeat this process for all burritos and serve immediately with your favorite hot sauce on the side. Enjoy!
These burritos can be made and then frozen for an easy microwave meal. After assembling and cooking the burritos, let them cool down completely in the fridge. Once cooled down, individually plastic wrap or foil wrap each burrito and place them all in a freezer proof Ziploc bag. The plastic/foil wrap is to ensure that the burritos do not stick to one another in the freezer. When you want to reheat a frozen burrito just take off the plastic/foil, wrap the burrito in a wet paper towel, and put it on a microwave safe plate. Microwave on high for about 3 minutes (more or less time may be needed depending on how strong your microwave is. The microwaved burritos will not have that nice signature crunch on the outside of the burritos anymore, but this can be easily fixed by following the same original searing steps.