Rice And Bean Burrito Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Rice And Bean Burrito Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups long-grain white rice (uncooked); 2 cups water; 1 tbs vegetable oil; 1 tsp salt (for rice); 1 cups canned black beans (drained and rinsed); 0.5 tsp ground cumin; 0.5 tsp chili powder; 1 tbs lime juice; 0.5 tsp salt (for beans); 0.5 cups yellow onion (small), finely diced; 0.25 cups fresh cilantro, chopped; 2 cloves garlic cloves, minced; 0.5 cups red bell pepper, small dice; 4 each large flour tortillas (10-12 inch); 1 cups shredded cheddar or Monterey Jack cheese; 0.5 cups sour cream; 0.5 cups salsa; 2 tsp hot sauce (optional)

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time40m

Serves4

Make Rice And Bean Burrito Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Beans

1 cups long-grain white rice (uncooked)

2 cups water

1 tbs Tuscany sunflower oil

1 tsp salt (for rice)

1 cups canned black beans (drained and rinsed)

1/2 tsp Ground cumin

1/2 tsp Chili powder

1 tbs ReaLime juice

1/2 tsp salt (for beans)

Vegetables & Aromatics

1/2 cups yellow onion (small), finely diced

1/4 cups Fresh cilantro, chopped

2 cloves Garlic cloves, minced

1/2 cups red bell pepper, small dice

Tortillas & Toppings

4 each large flour tortillas (10-12 inch)

1 cups shredded cheddar or Monterey Jack cheese

1/2 cups Sour cream

1/2 cups salsa

2 tsp hot sauce (optional)

Method

Rice & Beans

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat; add rinsed rice and toast, stirring, 1–2 minutes. Add 2 cups water and 1 tsp salt; bring to a boil, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1 tbs lime juice and half of the chopped cilantro (reserve remainder for garnish).

Prepare beans

While rice cooks, heat a medium nonstick skillet over medium heat. Add 1 tbs vegetable oil (use remaining oil if any) and sauté 1/2 cup diced onion and 1/2 cup diced red bell pepper until softened, about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 1 cup drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Stir to combine and cook 3–4 minutes to heat through. For slightly creamier beans, mash about 1/3 of the beans against the pan with the back of a spoon. Remove from heat and squeeze in 1 tbs lime juice; stir.

Assemble & Finish

Warm tortillas: heat a large dry skillet over medium heat or use an oven. Warm each tortilla 20–30 seconds per side in the skillet (or wrap stack in foil and warm at 300°F/150°C for 10 minutes) until pliable.

Assemble burritos: lay a warm tortilla on a flat surface. Spoon about 1/2 cup cooked rice down the center, followed by 1/4 cup bean mixture. Add 1/4 cup shredded cheese, a spoonful (about 1 tbs) of sour cream, and 2 tbs salsa. Sprinkle with a little chopped cilantro and drizzle 1/2 tsp hot sauce if desired. Fold bottom edge over filling, fold sides in, and roll tightly to form a burrito. Repeat with remaining tortillas and fillings (should make 4 burritos).

Optional final sear: place assembled burritos seam-side down in a lightly oiled skillet over medium heat and cook 1–2 minutes per side until golden and the cheese is melted inside. Serve immediately with extra salsa, sour cream, and remaining cilantro.