Y’ALL READY FOR DIS. (du du du du du du du du du du du du du.) (ignore me.)
Guess what! I’ve been so excited to tell you about this weird hack I came up with a few weeks ago. It’s a Mexican Rice hack. And it’s wild. And you know what, if you already do this, let’s just pretend I told you about it. JUST LET ME HAVE THIS ONE THING, OKAY.
I posted the process in my IG Stories the other day. And I’m pumped that a lot of you are going to try it! It’s a game changer. A shape shifter.
It’s not really a shape shifter.
You know how Mexican Rice takes 33 lifetimes to make? With all the tomaaaatoes, and the spiiiiices, and the chiiiiicken stock, and the stiiiiiirring. No, girl. This is way easier. Just dump some Basmati rice in a rice cooker, add a can of enchilada sauce and some chicken stock in with it. Set and fugget it. When you the magic beep half an hour later, just add chopped cilantro and lime juice. Pinch of salt. Boom. Mexican Rice. You did that.
For these particular burritos, I took two more shortcuts. Can of refried black beans! (you can get organic, don’t freak out.) And a small box of white cheese dip. LISTEN, sometimes a little Velveeta is good for the soul. (faux pro tip: add milk and chopped scallions. it will thin it out and add flavor depth at the same time.) (that one’s free.)
So it’s a pretty basic technique. Slightly warm some tortillas. Then spread in some Mexican rice, beans and shredded cheddar. You’re MORE than welcome to add in some veggies at this point, but I saved the veggies for the pico because I’m a rebel like that.
Nestle them into a baking dish and pour the cheese dip all over. Bake for a little while covered, and then another little while uncovered. You know.
Fresh pico de gallo on top, cubed avocado, cilantro sprigs, sliced jalapeno (your call on this. I had extra.), and your wide open mouth. That is all that is left in this situation.
Of course, to make it truly vegetarian, swap in veggie stock for chicken stock. And you could always bump up the vits and mins with spinach leaves, if you’re into health and whatever.
THE TASTE. We just…I need…sit dow….ugh.
It’s just crazy. Super comforting but doesn’t make you feel like a total turd eating it. The burritos aren’t HUGE, you know. They’re manageable. Eat one and done. Salad on the side. Bing bang boom.
KIDS will go bonkers for this. So if you need something for those devil hangry mouths at the end of the day – HERE. JUST GO.
Look, I don’t want to beg.
- 1 cup basmati rice, rinsed
- 1 (10 oz) can red enchilada sauce
- 1 cup chicken stock
- 1 cup chopped cilantro, divided, plus more leaves for garnish
- Two limes
- 1 (14 oz) can black refried beans
- 3 roma tomatoes, seeded and chopped
- 2 Tbs. finely diced red onion
- 1 garlic clove, minced
- 1 jalapeño pepper, seeded and finely diced
- 1 tsp extra-virgin olive oil
- 4 oz cheddar cheese, shredded
- 1 avocado, cubed
- 6 -8 (8-inch) flour tortillas
- Your favorite block or jar of white cheese dip (add milk and chopped scallions to thin and add flavor)
- Salt and pepper
- Preheat your oven to 400.
- In a rice cooker, add the rice, enchilada sauce and stock. Stir together and let it cook. At the beep, add in 1/2 cup chopped cilantro and the juice from half a lime. Season with a pinch of salt and stir together.
- Also, heat your cheese dip. I did a slow cooker method, then added the milk and scallions right at the end, to thin.
- In a medium bowl, combine the chopped tomatoes, red onion, garlic, half the chopped jalapeño, the oil, remaining 1/2 cup cilantro, the juice from half a lime, and a pinch of salt and pepper. Toss toss toss. Set aside in the fridge while everything cooks and bakes. (You can do this part early in the day if you want.)
- To assemble the burritos, spread a few Tbs. of the Mexican rice in the middle of a tortilla. Top with beans (straight from the can! No need to heat.) If you’d rather start with the beans on the bottom for easier spreading, do that. I go back and forth because I’m weird.
- Top with shredded cheese, then roll them up. Nestle them in a baking dish, then pour the heated cheese dip on top. Cover and bake for 20 minutes. Uncover and bake another 10 to 15, or until the cheese is started to brown on the edges.
- Garnish the burritos with the pico de gallo, and avocado. Maybe the extra jalapeño slices? Sure. More cilantro? Absolutely. MORE LIME? Dear heavens, yes.
- Makes 6-8 burritos.
FINE, I’m begging you.
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