Burritos Recipe

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, melt 1 tablespoon butter or heat oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly translucent.

Add 2 cups water and 1/2 teaspoon salt, bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro. Keep warm until assembly.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened.

Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Add 1 pound ground beef. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 1–2 minutes to bloom the spices.

Pour in 1/2 cup beef or chicken broth (or water), reduce heat to medium-low and simmer 3–5 minutes until slightly thickened and well combined. Taste and adjust seasoning. Keep warm.

If using frozen corn, thaw; if canned, drain. In a small pan, warm 1/2 cup corn and 1 cup drained black beans over low heat just until heated through (2–3 minutes). Season with a pinch of salt and the diced jalapeño if using.

Prepare the fresh toppings: shred or chop lettuce, dice tomatoes, chop cilantro, and set out sour cream, salsa, and lime wedges for serving.

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap the stack in a damp towel and microwave 30–45 seconds.

Assemble burritos: lay a warm tortilla flat. In the center, place about 1/3 cup cilantro-lime rice, 1/3 cup seasoned beef, 2–3 tablespoons warmed beans & corn, a handful (about 1/3 cup) shredded lettuce, 2 tablespoons diced tomatoes, and 2 tablespoons shredded cheese. Add a spoonful of sour cream and salsa, and sprinkle with chopped cilantro. Squeeze a little lime if desired.

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Repeat with remaining tortillas and fillings.

Optional: To crisp and seal burritos, place seam-side down in a lightly oiled skillet over medium heat and cook 1–2 minutes per side until golden and sealed.

Serve immediately with extra salsa, sour cream, and lime wedges.