burritos with green rice & arroz blanco

Ingredients
1 medium white onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 pound meat (you can use steak, chicken or ground beef)
1 package burrito seasoning
1 package burrito-size tortillas
1 package green or Spanish rice*
8 ounces shredded cheese (a fiesta blend, colby/pepper jack, is best)
Olive oil
sour cream (optional)
Guacamole (optional)
Taco sauce (optional)

*To make this burrito much better, substitute green rice (recipe below) for Spanish rice. Start with the Green rice before cooking vegetables and meat.

1. Sauté the onion and peppers in a skillet with olive oil until tender.
2. Meanwhile, cook the meat in a separate skillet (add olive oil if using chicken). Cut into strips if using chicken or steak.
3. Add the vegetables and stir in burrito seasoning according to directions on package.
4. Meanwhile, cook Spanish rice according to directions.
5. To make the burrito, spread a spoonful of sour cream in the middle of the tortilla. Add in rice and spoon in meat/vegetable mix. Top with cheese and sauce if desired.

If you decide to use Green Rice in the burrito, expect your cook time to be around 45 to 60 minutes, and the difficulty level to increase to moderate to slightly difficult. The recipes themselves aren’t hard, but it’s a lot of juggling and lot going on at once. The extra effort for the green rice, however, is well worth it.

● Serves 4-6 ● Total Time: 30-60 min. ● Difficulty: Moderate to Difficult (due to juggling)

Green Rice
Ingredients
2 cans green chilies
¼ cup jalapeno peppers from a jar, diced
1 Tablespoon margarine or olive oil
¼ cup sliced green onions
¼ cup cilantro
1 recipe Arroz Blanco (recipe below)
¼ teaspoon dried oregano leaves

1. Drain chilies and stir together with peppers in a small bowl.
2. Melt margarine in large skillet over low heat.
3. Add chili mixture and cook 1 minute over medium heat. Stir in onions and cilantro; cook 15 to 30 seconds.
4. Add rice mixture (Arroz Blanco) and oregano; heat through.

Arroz Blanco
Ingredients
1 Tablespoon margarine
½ cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice*
2 cups chicken broth

1. Melt margarine in 3-quart saucepan over medium heat.
2. Add onion and garlic; cook until onion is tender.
3. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
*Recipe based on regular-milled long grain white rice
~Victoria N.