To make them, I started with spanish rice. Then I scrambled some eggs (3 for BB and me, beaten with 2 Tbs water, and cooked half omelet and half scrambled style). I layered the following on a whole wheat tortilla heated over the gas flame: spanish rice, scrambled eggs, shredded monterey jack cheese, diced bell pepper, sliced scallions, cilantro, sliced avocado, sour cream and salsa (I like salsa autentica from Trader Joes).
Of course, I always make burritos too big for the tortilla:
I have included the my recipe for spanish rice, which is pretty awesome if I do say so myself! Even BB, who normally things rice is bland and boring, thought it was amazing!
Spanish Rice
1 small to medium onion, diced
1/2 green bell pepper, diced
1 carrot, diced
3 Tbs oil (I use a mix of canola and olive)
1 c. brown basmati rice
1 c. vegetable stock (I use homemade)
1 can diced tomatoes (this time, I used fire roasted)
salt and pepper to taste
Heat oil over medium heat. Add onions, and saute for a few minutes. Don't stir too much, let them start to color a bit. Add the bell pepper and carrots and saute a few minutes more, stirring occasionally. Add the rice, and stir to evenly coat with the oil. Let the rice brown. Stir often so that the rice doesn't burn - the rice should be light brown all over. This may take up to 10 minutes. Meanwhile, blend most of the diced tomatoes and the broth together. Save approximately 1/4 cup of diced tomatoes. When the rice is sufficiently brown, add salt and pepper to taste, the blended tomato/broth mixture, and the reserved diced tomatoes. Bring to a boil, then cover and simmer until done, approximately 40 minutes.
1/2 green bell pepper, diced
1 carrot, diced
3 Tbs oil (I use a mix of canola and olive)
1 c. brown basmati rice
1 c. vegetable stock (I use homemade)
1 can diced tomatoes (this time, I used fire roasted)
salt and pepper to taste
Heat oil over medium heat. Add onions, and saute for a few minutes. Don't stir too much, let them start to color a bit. Add the bell pepper and carrots and saute a few minutes more, stirring occasionally. Add the rice, and stir to evenly coat with the oil. Let the rice brown. Stir often so that the rice doesn't burn - the rice should be light brown all over. This may take up to 10 minutes. Meanwhile, blend most of the diced tomatoes and the broth together. Save approximately 1/4 cup of diced tomatoes. When the rice is sufficiently brown, add salt and pepper to taste, the blended tomato/broth mixture, and the reserved diced tomatoes. Bring to a boil, then cover and simmer until done, approximately 40 minutes.
