Found this on about.com one day while surfing for a Mexican recipe. It is truly divine. The skillet rice can be used with any mexican dish and is godlike
Burrito, Basic Bean and Rice
For each burrito you will need:
warm and pliable 8 to 10 inch flour tortillas
refried beans (Basic Re-fried Beans)
skillet rice (Skillet Rice)
grated cheese of choice (vegans may omit)
chopped onion
chopped fresh cilantro
Lay a tortilla on a flat surface and spread with about 1/3 cup of the refried beans.* Place 2 to 3 tablespoons of salsa over this, then add about 1/3 cup of the rice and sprinkle with about 1/3 cup of grated cheese of choice.* Sprinkle a desired amount chopped fresh onion and cilantro over all, roll and heat in a microwave or traditional over until the cheese is melted.*
These simple burritos are greatly enhanced by the addition of shredded lettuce and chopped tomato.
Skillet Rice
serves 4 to 6
2 tablespoons olive oil
1 onion, chopped
6 to 8 cloves of garlic, minced
1 Anaheim chili, chopped
1 1/2 cups uncooked long grained white rice
2 cups commercial or home made chili sauce
chicken, beef or vegetarian stock, broth or bouillon
1/4 cup chopped fresh cilantro
Heat the oil in a skillet with a tight fitting lid and gently sauté the onion and garlic until soft, pinkish and translucent but not yet beginning to brown.* Add the chili and continue to sauté for another minute or two.* Add the rice and stir until all the grains are coated with the oil. Add the chili sauce and stir.* Pour in enough stock, broth or bouillon to stand about one inch above the level of the rice.* Over a moderately high flame, cook until the liquid has evaporated just to the level of the top of the rice.* Turn off the heat and cover with a tight fitting led.* Leave for 35 to 40 minutes.* Remove the lid and quickly add the cilantro and using a fork, fluff the rice.* Cover and allow to sit for another five minutes.* This makes a wonderful breakfast dish when served with Huevos Rancheros, or any other type of egg for that matter.
Burrito, Basic Bean and Rice
For each burrito you will need:
warm and pliable 8 to 10 inch flour tortillas
refried beans (Basic Re-fried Beans)
skillet rice (Skillet Rice)
grated cheese of choice (vegans may omit)
chopped onion
chopped fresh cilantro
Lay a tortilla on a flat surface and spread with about 1/3 cup of the refried beans.* Place 2 to 3 tablespoons of salsa over this, then add about 1/3 cup of the rice and sprinkle with about 1/3 cup of grated cheese of choice.* Sprinkle a desired amount chopped fresh onion and cilantro over all, roll and heat in a microwave or traditional over until the cheese is melted.*
These simple burritos are greatly enhanced by the addition of shredded lettuce and chopped tomato.
Skillet Rice
serves 4 to 6
2 tablespoons olive oil
1 onion, chopped
6 to 8 cloves of garlic, minced
1 Anaheim chili, chopped
1 1/2 cups uncooked long grained white rice
2 cups commercial or home made chili sauce
chicken, beef or vegetarian stock, broth or bouillon
1/4 cup chopped fresh cilantro
Heat the oil in a skillet with a tight fitting lid and gently sauté the onion and garlic until soft, pinkish and translucent but not yet beginning to brown.* Add the chili and continue to sauté for another minute or two.* Add the rice and stir until all the grains are coated with the oil. Add the chili sauce and stir.* Pour in enough stock, broth or bouillon to stand about one inch above the level of the rice.* Over a moderately high flame, cook until the liquid has evaporated just to the level of the top of the rice.* Turn off the heat and cover with a tight fitting led.* Leave for 35 to 40 minutes.* Remove the lid and quickly add the cilantro and using a fork, fluff the rice.* Cover and allow to sit for another five minutes.* This makes a wonderful breakfast dish when served with Huevos Rancheros, or any other type of egg for that matter.
