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Spicy chorizo, rice and Monterey Jack cheese make toothsome burritos when seasoned with salsa-prima Mexican-style salsa.

Chorizo and Rice Burritos

7 ounces pork chorizo, casing removed and coarsely chopped
1 3/4 cups water
1 cup converted white rice, uncooked
3/4 cup ORTEGA Salsa - Homestyle Recipe
1 (4-ounce) can ORTEGA® Diced Green Chiles
4 (10-inch) burrito-size flour tortillas, warmed
1 cup shredded Monterey Jack cheese

1. Cook chorizo in medium saucepan, stirring frequently, until cooked through; drain.
2. Stir in water, rice, salsa, chiles and jalapeños. Reduce heat to low; cover. Cook for 30 to 40 minutes or until rice is tender.
3. Spoon chorizo mixture onto each tortilla; sprinkle evenly with cheese. Fold in sides and roll up.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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