Aug 26 2026
Restaurants›Los Ranchero’s Mexican Bar & Grill›One Burrito Recipe

One Burrito Recipe

Inspired by Los Ranchero’s Mexican Bar & Grill
Time35m
Serves1

Served with rice and refried beans.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrito

Rice

Refried Beans

Method

Rice

  1. 1

    Cook rice

    Rinse 0.25 cup rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 0.5 cup water, 0.125 tsp salt, and 0.5 tsp oil. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 5 minutes. Fluff with fork and keep warm.

Refried Beans

  1. 2

    Heat and loosen beans

    Place 0.5 cup canned refried beans in a small saucepan over low heat. Add 1 tbsp water or broth, 1 tsp finely chopped onion (if using), and 1/8 tsp ground cumin. Stir continuously until heated through and smooth, 3–5 minutes. Adjust consistency with extra water 1 tsp at a time if too thick. Keep warm.

Burrito

  1. 3

    Prepare filling

    If using leftover or pre-cooked shredded chicken (1 cup) or cooked ground beef, warm it in a skillet with 1 tsp vegetable oil (or butter), 1/4 tsp salt, and 1/8 tsp black pepper over medium heat for 2–3 minutes until heated through. Stir to incorporate seasoning. Remove from heat.

  2. 4

    Warm tortilla

    Heat the large flour tortilla for pliability: either warm in a dry skillet over medium for 20–30 seconds per side until slightly browned and flexible, or microwave on a plate covered with a damp paper towel for 15–20 seconds.

  3. 5

    Assemble burrito

    Lay the warmed tortilla flat. Spoon 0.5 cup warm refried beans down the center of the tortilla in a line. Top beans with 0.5 cup warm rice, then add 1 cup warmed shredded chicken (or ground beef). Sprinkle 1/2 cup shredded cheddar cheese over the meat so it will melt. Add 2 tbsp salsa and 2 tsp sour cream on top, and sprinkle 1 tsp chopped cilantro. Squeeze optional 1/4 lime wedge over filling if desired.

  4. 6

    Fold and finish

    Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Place seam-side down on the skillet used earlier over medium-low heat and cook 1–2 minutes per side to seal and crisp the tortilla slightly and help cheese melt. Transfer to plate and let rest 1 minute.

  5. 7

    Serve

    Serve the burrito with any extra rice and refried beans on the side. Offer extra salsa, sour cream, and lime wedges as desired.

More from Los Ranchero’s Mexican Bar & Grill