Mexican Burrito Rice

Name: Mexican Burrito Rice
Cuisine: Mexican, Latin American, American
Ingredients: 1.5 tablespoon vegetable oil use olive oil if preferred; 2 cups Basmati rice (rice maker measuring cup); 2.5 tablespoon Caldo de Tomate; 2.25 cups very hot water; 0.5 cup white onion finely diced; 2 tablespoon butter (option for crispy rice); 20 drops lime juice; dash of salt; dash pepper; sliced jalapeno peppers; cotija cheese (sub feta); tomatos; corn; peas; black beans

4 steps

Tomatoes, corn, peas, black beans, cotija cheese and sliced jalapenos are optional additions or toppings at the end.

Updated at: Fri, 01 Sep 2023 14:35:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories486.4 kcal (24%)

Total Fat13.4 g (19%)

Carbs79.5 g (31%)

Sugars4.1 g (5%)

Protein11 g (22%)

Sodium978.7 mg (49%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ tablespoonvegetable oil

use olive oil if preferred

2 cupsBasmati rice

rice maker measuring cup

2 ½ tablespoonCaldo de Tomate

2 ¼ cupswater

very hot

½ cupwhite onion

finely diced

2 tablespoonbutter

option for crispy rice

20 dropslime juice

Instructions

Step 1

Heat a medium heavy bottomed pot over medium-high heat. Add the vegetable oil.

Step 2

When the oil is hot, add the uncooked rice. Stir until the rice becomes lightly golden brown.

Step 3

Add the oil to a small skillet over medium heat. Add the rice and cook until the rice is golden brown and fragrant. Add the tomato bouillon and stir until combined.

Step 4

Add the toasted rice to the rice cooker bowl followed by the water. If you are adding onions, do it now.

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