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Directions for: Bean Burritos with Spanish Rice


1 cup (250 mL) UNCLE BEN'S® NATURAL SELECT® Spanish Rice

1 Tbsp (15 mL) oil

1 onion, chopped

2 clove garlic, minced

1 Tbsp (15 mL) Tex-Mex seasoning

2 Tbsp (30 mL) tomato paste

1 can (540 mL) mixed beans, drained and rinsed

1 cup (250 mL) vegetable broth

1 cup (250 mL) corn

4 large flour tortillas

1 cup (250 mL) Monterey Jack cheese, shredded

sour cream


1. Prepare the UNCLE BEN’S® NATURAL SELECT® Spanish Rice without butter.

2. Meanwhile, heat the oil in a large, nonstick skillet set over medium-high. Add the onion, garlic and Tex-Mex seasoning. Cook for 5 minutes or until tender. Stir in the tomato paste and cook for 1 minute.

3. Add the beans and the broth. Simmer for 10 minutes or until saucy and thickened; stir in the corn. Divide the rice and skillet mixture between tortillas. Sprinkle with cheese and garnish with sour cream.

See more: Mexican, Rice/Grain, Lunch, Dinner, Vegetarian, Beans, Quick and Easy