Wet Pork Burritos with Mexican Rice

Updated at: Sat, 25 May 2024 23:07:14 GMT

Step 1

1. Mix the can of green enchilada sauce and the jar of salsa Verde together and set aside.

Step 2

Heat a large skillet over medium high heat. When it hot add the Tbsp of butter and oil. Then add rice and cook till rice starts to turn a toasty color and smells nutty. Stir often to prevent burning

Step 3

Once rice is toasted add the salt, pepper, cumin, minced garlic and dried cilantro. Stir the rice and cook for a few seconds to bloom the seasonings. Then add Rotel, 3 cups chicken broth/water, 8 oz tomato sauce. Stir to combine. Then cover and simmer for approximately 15 minutes Add black beans and the can of diced green Chili's just before rice is done

Step 4

Add 1/2 cup of the enchilada/salsa sauce to the shredded pork. Gently mix and cover bowl with plastic wrap. Heat, in 1 minutes increments, in the microwave. You just want to warm it up. To hot and it will start to dry out. Once heated set aside

Step 5

Warm up the tortillas, I do one at a time, in the microwave for about 30 seconds.

Step 6

To fill the tortillas just eye it.

Step 7

1st layer is rice then cheese then some pork. Top pork with 3-4 Tbsp of green sauce, then roll/fold your burrito. Place burrito in a 9x13 casserole dish that's been sprayed with Pam. Repeat till all 4 burritos are done. Place all in casserole dish making sure to leave space in between them.

Step 8

Place dish in a preheated oven, at 375°, for 15 minutes. Long enough to heat up burritos and dry out the tortillas a little bit. Once their heated, spoon 3-4 Tbsp of green sauce over each burrito and top each with shredded cheese. Put back in oven and heat till cheese has melted.

Step 9

Top with Lettuce, guacamole and sour cream

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