Crunchwrap Supreme with Mexican Rice

Preparation

For the Mexican Rice:

1. Rinse the rice: 
   Place rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy. Drain well. 
2. Toast the rice: 
   Heat oil in a medium saucepan over medium heat. Add the rice and stir constantly for 5–7 minutes, until it’s lightly golden and smells nutty. 
3. Add aromatics: 
   Stir in the diced onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds until fragrant. 
4. Add tomato paste + spices: 
   Stir in the tomato paste and seasoning until fully coated then add water with bouillon. 
5. Simmer: 
   Bring to a light boil, then reduce heat to low. Cover tightly with a lid and simmer undisturbed for 18–20 minutes, or until the rice is tender and liquid is absorbed. 
6. Rest & fluff: 
   Remove from heat and let it sit covered for 5–10 minutes. Then fluff with a fork. 
7. Garnish & serve: 
   Sprinkle with chopped cilantro and serve with lime wedges on the side if desired. 

For the Crunchwrap:

1. Cook the Beef:
   In a skillet over medium heat, cook the grass-fed ground beef until browned. Drain excess fat if needed. Add taco seasoning and a splash of water, simmering for 2–3 minutes until well-coated and flavorful.
2. Warm the Tortillas:
   Heat flour tortillas to make them more pliable.
3. Assemble the Crunchwraps
   Lay a flour tortilla flat. In the center, layer:

   •  2–3 tbsp seasoned beef

   •  2 tbsp Mexican rice

   •  2 tbsp nacho cheese

   •  1 tostada shell

   •  1 tbsp sour cream

   •  1 tbsp guacamole

   •  Handful of shredded lettuce

   •  Spoonful of diced tomatoes

   •  Sprinkle of Mexican cheese

4. Fold the Crunchwrap:
   Starting at the bottom edge of the tortilla, fold it up and over the center. Continue folding around the edges to form a hexagon, ensuring it’s fully enclosed. If your tortilla is too small, cut a second tortilla into a circle and use it as a patch layer before folding.
5. Toast and Seal
   Heat a skillet over medium heat. Carefully place the Crunchwrap seam-side down. Cook for 2–3 minutes per side until golden and crisp.
6. Serve Slice in half and pair with your favorite hot sauce, extra sour cream and/or guac on the side.