Ingredients
Pico de Gallo
- 3 pcs plump tomatoes, chopped
- 1 small white onion, finely chopped
- 2 pcs jalapeno peppers, seeded and finely chopped
- 1 tbsp lime juice
- cilantro, chopped
- salt
Mexican Rice
- 1 cup brown rice
- 1¼ cup beef stock
- 2 tsp cumin
Burritos
- 500g ground beef
- 1 large can, kidney beans
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 tsp cayenne pepper
- 3 tsp ground cumin
- 2 tbsp tomato paste
- ¼ cup tomato puree / tomato sauce
- freshly ground black pepper
- salt
- oil
Others
- flour tortillas
- lettuce, shredded
- quick melt smoked cheddar cheese
- parsley, chopped
Instructions
- Mix all Pico de Gallo ingredients together then set aside.
- Combine Mexican Rice ingredients in a rice cooker, then cook according to rice cookers instructions.
- In a pan add oil then sauté garlic and onion. Add beef and cook until meat is browned.
- Add cayenne pepper, cumin, kidney beans, tomato paste and tomato puree. Cook while continuously mixing for 10 minutes or until cooked adding water if needed. Season with salt and pepper. Remove from pan then set aside.
- In a separate pan, heat flour tortillas individually.
- Place tortilla in a flat surface, place a thin layer of cooked brown rice on the bottom then add a layer of the minced meat mixture then top it with slices of smoked cheddar cheese, wrap the tortilla then place another layer of sliced cheese on top. Place in an oven proof serving platter. Prepare the remaining tortillas.
- Place serving platter in a preheated oven then grill in the highest setting just until the cheese melts. Remove from oven.
- Serve with chopped lettuce and Pico de Gallo.
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