This Beef & Rice Burrito makes 6 Burritos and is made with Burrito Meat & Yellow Cumin Rice or Adobo Sazon Rice. Although other kinds of Rice can be used too. The Beef & Rice gets stuffed inside toasted Tortillas with Sour Cream, Pico de Gallo, Red Taco Sauce, and Cheddar Cheese. Optionally exchange pico de gallo with diced Onions & Tomatoes, Fajita Vegetables or Salsa.
Add whatever else you may like. Maybe some extra heat with sliced Jalapeños or Sriracha. Add some guacamole or serve it on the side with some tortillas. Add Fajitas Vegetables, Lettuce, various Sauces.
Beef & Rice Burrito Ingredients
Large Tortillas, Sour Cream, Yellow Cumin Rice (Rice, Water, Fat, Bouillon Cube, Salt & Pepper blend, ground Cumin, Turmeric), Pico de gallo (Tomatoes, Onion, Lemon or Lime Juice, Jalapeño, Salt, Cilantro or Parsley), Burrito Meat (Ground Beef, Water or Beef Broth, Tomato Juice, Lemon or Lime Juice, and Taco Seasoning), Red Taco Sauce (Tomato Juice, Cornstarch, Ketchup, Taco Seasoning, White Vinegar, Sugar, Oil), Cheddar Cheese.
Toasted Tortillas
Toast Large Tortillas on both sides or toast on one side to assemble the Burritos toasted side up and then fry when assembled to toast up and crisp the other side.
Place a large pan on medium heat and toast for a few seconds or until good color on the Tortillas. Don’t over toast them, or they will become stiff and make it difficult to roll into a burrito. Just a light toasting is sufficient to make the tortillas pliable.
Keep them covered until ready to assemble to prevent them from drying out.
Burrito Meat
The Taco or Burrito meat needs to be made in advance. I went with a Homemade Taco Seasoning for this one. But either the Homemade Taco Seasoning or store-bought Old El Paso Taco Seasoning can be used. To this, we add a beef bouillon cube to up the beefiness and a small amount of acidity through Lemon or Lime Juice.
Ingredients
- 1 lb (ca. 454 g) Ground Beef
- 1/2 C Water or Tomato Juice
- 1 Beef Bouillon Cube
- 1 pack Old El Paso Taco Seasoning
- 1 tsp Lemon/Lime juice
Instructions
- Combine all ingredients in a cold skillet and mix until pasty. Then set the heat on medium high.
- Cook while mixing and breaking the beef down until all the liquid is evaporated, and the taco meat is cooked through.
Rice
For this Beef & Rice Burrito recipe, go with Yellow Cumin Rice to bolster up the Cumin flavor, which works wonderfully with the Burrito Meat. Or opt for Adobo Sazon Rice to bolster up the Oregano & Garlic flavors in the Burritos.
Yellow Cumin Rice
Yellow Cumin Rice does really well for these Burritos, boosting up the Cumin Flavors already present in the Taco Seasoning. Since this recipe only makes 6 Burritos, about 1 Cup of rice is all that is needed.
Ingredients
- 1 C Rice: American White or Jasmine
- 1 1/2 C Water
- 2 Tbl Butter
- 1 Cube Maggi Beef Bouillon, or Chicken
- 1 tsp Salt & Pepper Blend
- 1/2 tsp Ground Cumin & Turmeric
Instructions
- Wash and rinse the Rice and place back into the Rice Cooker pot.
- Add to a small pot the remaining ingredients. Heat over max heat until the bouillon cube is completely dissolved. Assist in mashing it with a fork to dissolve faster and mix through.
- Empty into the rice cooker and set the rice cooker on the basic white rice setting.
- Fluff the rice well and adjust seasoning if needed before serving.
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Adobo Sazon Rice
The Adobo Sazon Rice without any vegetables added can be used too. The only vegetables added are the minced Garlic, and diced Onions. Although these can be omitted as well. Along with optionally exchanging the Chicken Bouillon cube for Beef Bouillon. This is excellent rice for boosting up the Garlic & Oregano already present in the Taco Seasoning.
Ingredients
- 2 C Rice: American White or Jasmine
- 2 C Water
- 2 Tbl Butter
- 1 Cube Maggi Beef Bouillon, original recipe has Chicken
- 1 Large Onion, Diced
- 3 Cloves Garlic, Minced or finely chopped
- 1 Packet Goya Sazon Seasoning
- 1/2 Tbl Goya Adobo Seasoning
Instructions
- Wash and rinse the Rice and place back into the Rice Cooker pot.
- Add to a small pot the remaining ingredients. Heat over max heat until the bouillon cube is completely dissolved. Assist in mashing it with a fork to dissolve faster and mix through.
- Empty into the rice cooker and set the rice cooker on the basic white rice setting.
- Fluff the rice well and adjust seasoning if needed before serving.
Burrito Meat to Rice Ratio
Use 1/3 C of Rice with 1/3 C of Burrito Meat for each Burrito, which yields 6 Burritos. 1 lb (ca. 454 g) of Burrito meat should yield about 2 C, or slightly over.
Burrito Vegetables
Added Vegetables are optional and can include Diced Onions & Tomatoes straight as is, or roasted to soften a bit, Pico de Gallo, Salsa, or Fajita Vegetables. A bit of Guacamole can be added as well. Guacamole can also be served on the side with some tortilla chips as a side dish, or with salsa too.
Spicy Beef & Rice Burritos
Add Jalapeño or Sriracha Sauce for a boost in some heat. This can include some crushed Chilies de Arbol for some serious heat.
How to Make a Beef & Rice Burrito
Both the Burrito Meat & Rice need to be made in advance and set aside. With the Tortillas toasted and covered, we can assemble the Beef & Rice Burritos.
After these are rolled up, you’re ready to toast them or wrap them in tinfoil to hold for later.
Burrito Ingredient order
- Sour cream
- Rice
- Pico de gallo or other vegetables
- Jalapeño
- Guacamole if adding
- Burrito meat
- Red Taco Sauce
- Cheese
Instructions
- Spread a good spoonful of Sour Cream.
- Add 1/3 C of Rice.
- A handful of Pico de Gallo, Fajita vegetables, or diced Onions & Tomatoes or a good spoonful of salsa.
- Add some heat through Fresh or Pickled Jalapeños, crushed Chilies de Arbol, Sriracha, or other hot sauce
- Top with 3 spoonfuls of guacamole
- Add 1/3 C of Burrito meat
- Top with Red Taco Sauce
- Finish with a handful of Cheddar Cheese
How to Toast Burritos
How much Fat you add to the pan doesn’t matter. The technique used here is to add a generous amount of a Fat (Lard, Rendered Beef Fat, or Neutral Oil) and then empty it out, leaving behind a thin film on the skillet. This is what you will fry the Burritos in over medium heat, stating with the seam side down.
Toast to your liking, and turn the Burritos over to toast on all sides. Repeat adding in the Oil, emptying it out, and toasting the Burritos to your liking. If the pan gets too hot and is toasting too quickly, remove the pan from the heat for a few seconds to slightly cool down, then it can go back on. Repeat this as needed to control the heat.
Leftover Burritos
Wrap any Burritos not consumed in tinfoil. Keep in the fridge for up to 1–2 days, or freeze for longer storage.
Reheating Burritos
No matter how you plan to reheat the burritos, whether in the microwave, pan-fried, or in the oven, start by defrosting them. Microwave to defrost the frozen burritos for 5 minutes, or place them in the refrigerator the night before to thaw for the next day and cook them directly.
Thawed Burritos can be reheated or cooked in the following ways;
- Cooked in the Microwave for a few minutes until heated through
- Pan Fried over medium heat with a bit of fat until crispy. Turning them over to crisp up all sides.
- Baked in the oven at 400 F, while still wrapped in Tin Foil. This method keeps the Tortilla soft and pliable.
- Baked in the oven at 400 F, while unwrapped and placed on baking sheets. This method creates crispy burritos. Optionally brush with Fat before placing into the oven, melted beef fat/suet is good.
Oven Crispy Burritos
Burritos are typically reheated soft or slightly crispy. Even thawed and pan fried until crisp. But by far the best Crispy Burritos for me at least are reheated as follows;
Place unwrapped burritos on a baking sheet and into a 400 F preheated oven for 8 minutes. This creates an extra crispy or crunchy exterior with a soft, mushy inside with cheese; it’s just perfect.
With Frozen Burritos straight from the freezer and the foil discarded, defrost in the microwave for 5 minutes, while preheating the oven to 400 F. Then place into the oven for 8 minutes for really crunchy Burritos.
Burrito Side Dishes
Chips are an excellent side for burritos and add that crunch dynamic. Whether it’s tortilla chips served with Salsa, Guacamole, Cheese Nachos, or Taco Chip Dip. Even a side of Cheetos Crunchy Cheddar Jalapeño Chips or Doritos is a nice side. For a bigger side dish, go with a Nacho Platter or Taco Cheese Fries.
Ingredients
- 6 Large Flour Tortillas
- 200 g Cheddar Cheese - Shredded, about 30-35g per Burrito
- 2 Tbl Sour Cream - or slightly more per burrito
- 1 portion Yellow Cumin Rice - Prepared in advance
- As Desired Red Taco Sauce - Prepared in advance
- As Desired Pico de Gallo - Optional: or other vegetables such as diced onions and tomatoes, fajita vegetables or salsa
- To Taste Jalapeños, Sriracha Sauce and/or crushed Chilies de Arbol - Optional for added heat
Burrito Meat
- 1 lb Ground Beef
- 1/2 C Water or Tomato Juice
- 1 Cube Beef Bouillon
- 1 tsp Lemon or Lime Juice
- 1 Pack Old El Paso Taco Seasoning
Instructions
- Preparation: Prepare the Rice & Red Taco Sauce, along with any vegetables, in advance.Combine all ingredients for the Burrito meat in a cold skillet and mix until pasty. Then set the heat on medium high.Cook while mixing and breaking the beef down until all the liquid is evaporated and has thickened.
- Toasted Tortillas: Place a pan over medium heat and toast the tortillas on both sides, or if you intend to toast the Burritos crispy, only toast one side of the tortillas.
- Burrito Assembly: Assemble each Burrito;Tortilla toasted side up2 Tbl Sour Cream1/3 C Rice Optional: Pico de Gallo or other vegetablesOptional: Jalapeños, Sriracha, and/or crushed Chilies de Arbol for added heat if desired1/3 C Burrito Meat Red Taco Sauce, as desiredHandful of Cheese, about 30-35gFold over the sides and roll tight. Serve right away or wrap in tinfoil to hold.
- Crispy Burritos: Once all the Burritos are made up and set aside. Add some oil to a skillet over medium heat. Empty the Oil back out into a bowl. We only want a thin coating of oil in the pan. Place the Burritos into the pan seam side down to crisp and turn to crisp all sides. Remove and repeat, adding the Oil to coat the pan and emptying out any excess oil. Adding the Burritos and crisping all sides.
- Serving: Serve with a side of Tortilla Chips and Dip. Either Salsa, Guacamole, or both. You can also serve with a side of Cheddar Jalapeño Cheetos or Doritos.