Bean Burritos with Spanish Rice
- prep time 15 min
- total time 30 min
- serves 4
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
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.
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