Mackinac Burrito Recipe

Cook rice

Rinse the rice in cold water until the water runs mostly clear. In a medium saucepan, combine the rinsed rice, chicken broth (or water), turmeric, ground cumin, salt, and oil or butter. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the optional frozen peas and carrots (they will warm in the residual heat). Keep warm until assembly.

If using fresh potato, grate and press out as much moisture as possible using a clean towel. Pat the potatoes dry. If using thawed frozen shredded hash browns, squeeze out excess water.

Season the hash browns with 1/2 tsp fine salt and 1/4 tsp black pepper. Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Add the hash browns, spreading into an even layer. Press lightly with a spatula. Cook without stirring for 4–5 minutes until the bottom is golden and crisp. Flip in sections or scramble and spread to crisp the other side for another 3–4 minutes. Transfer to a plate and lightly season again if desired.

While rice and hash browns cook, heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the sliced poblano and sliced onion. Sauté, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 6–8 minutes. Season with a pinch of salt and a few grinds of black pepper. Remove from heat and set aside.

In a bowl, whisk together the 4 large eggs, 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until blended.

Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour in egg mixture and let sit briefly until edges begin to set. Gently stir and fold the eggs with a silicone spatula, cooking slowly until soft-scrambled and just set but still moist, about 3–4 minutes total. Remove from heat. Stir in the chopped cooked bacon (reserve a couple of pieces for garnish if desired).

Warm the flour tortillas: wrap them in a damp paper towel and microwave for 20–30 seconds, or warm each in a dry skillet about 15 seconds per side until pliable.

Lay one warmed tortilla flat. Spoon about 1/2 cup yellow rice down the center, leaving 1–2 inches free at each end. Top the rice with half of the crispy hash browns (about 1 cup), half of the scrambled egg and bacon mixture, half of the sautéed poblano and onion, and 1/2 cup shredded Monterey Jack cheese. Add hot sauce or salsa if using.

Fold the sides of the tortilla over the filling, then fold the near edge up and roll tightly to form the burrito. If desired, place seam-side down in a hot dry skillet over medium heat and press gently for 1–2 minutes per side to seal and lightly crisp the tortilla.

Repeat assembly with second tortilla and remaining ingredients. Serve each burrito with an additional scoop (about 1/2 cup) of yellow rice on the side and any extra bacon reserved for garnish.