Spicy Rice Burritos Food

SPICY BEAN AND RICE BURRITOS

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.

SPICY RICE BURRITOS

Steps:

• Heat 1 tbsp oil in a non-stick pan, add the onions and cook for 10 mins over a medium heat. Stir in the rice and spices, tip in the tomatoes with a can of water and the tomato purée, then cover and simmer for 25 mins. Stir in the beans, take off the lid, bring back up to a simmer and cook for 5-10 mins more until the rice is tender. Leave to cool.
• Meanwhile, tip the flour into a small bowl. Mix the 2 tsp of oil with 115ml cold water, then into the flour and stir with the blade of a cutlery knife until the mixture starts to come together into a soft dough. Use your hands to bring the mixture into a ball, then quarter and cover with a tea towel while you wait for the rice to cook and cool.
• Lightly flour the work surface and heat a large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm that is paper-thin. Carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the remaining dough in the same way. Cover the wraps until you need them.
• Roughly smash the avocados with the lime juice. Lay the whole lettuce leaves over the wraps, then add a layer of rice, scatter with sweetcorn, then top with the avocado, yogurt, coriander and olives. Carefully roll up into burritos. Wrap two of the burritos in baking parchment and store in the fridge overnight. Will keep chilled for up to a day. If putting in a lunchbox, use an ice pack to keep them cool.

CHICKEN BURRITO

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

SPICY BEEF BURRITOS

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.

EASY BEEF BURRITOS

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

MEXICAN SPICED TOMATO RICE

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.