Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle. Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.
|1/2 lb||extra lean ground beef||250 g|
|1 cup||minced onion||250 mL|
|1 tsp||ancho chili powder*||5 mL|
|1/2 tsp||ground cumin||2 mL|
|1||19 oz (540 mL) can black beans, rinsed well and drained||1|
|1-1/2 cups||salsa (mild, medium or hot)||375 mL|
|1 cup||frozen corn kernels||250 mL|
|3 cups||cooked Kokuho Rose®white or brown rice, Tex Farm white or brown rice||750 mL|
|6||10-inch whole grain tortillas||6|
|3 cups||chopped romaine lettuce||750 mL|
|1 cup||shredded Monterey Jack cheese||250 mL|
|12||thin slices, ripe avocado||12|
|Sprigs of cilantro|
|Sour cream or plain yogurt|
In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened; about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Can be served cold, at room temperature or warmed in the microwave if desired.
Makes 6 servings
For more great recipes, visit www.haveariceday.com/rice-recipes
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