Ingredients for 1 2 3 Rice And Chili Burritos
- 1 (15-ounce) can chili beans
- 1 cup instant rice
- Water, as needed for 1 cup instant rice
- Shredded cheese, for topping
- Salsa, for topping
- Tortillas, as needed
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- Sour cream, for topping
- Avocado, for topping
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How to Make 1 2 3 Rice And Chili Burritos
- Cook 1 cup of rice according to package directions.
- While rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 pound of ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in 1 (15-ounce) can of chili beans (drained and rinsed), 1 (10-ounce) can of diced tomatoes and green chilies (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste.
- Simmer for 5 minutes, allowing flavors to meld.
- Warm tortillas according to package directions.
- Spoon the rice and chili mixture into the tortillas.
- Add your favorite burrito toppings (such as shredded cheese, sour cream, salsa, avocado).
- Roll up tightly and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
16g
Carbs
15g