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 tomato salsa
1 (4-ounce) can diced green chiles
4 (10-inch) burrito-size flour tortillas, warmed
1 cup shredded Monterey Jack cheese
- Cook chorizo in medium
saucepan, stirring frequently, until cooked through; drain.
- Stir in water, rice, salsa,
chiles and jalapeños. Reduce heat to low; cover. Cook
for 30 to 40 minutes or until rice is tender.
- 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.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
