Green Royal® Basmati Rice Burrito Enchilada Style
25 Minutes
Mexican/Mexican Fusion
Serves: 2-4
Relish a delicious dinner stuffed with rice and veggies by whipping up a batch of these Green Royal® Basmati Rice Burritos, smothered in sauce and cheese and baked enchilada style.
Ingredients
1 cup Royal® Basmati Rice
1 3/4 cups water
Pinch of Salt
2 large spinach tortillas
1/2 cup cilantro, finely chopped
1/2 cup yellow corn
1/2 cup Pinto Beans
6-8 stalks asparagus, steamed
1 avocado, halved and sliced
1 cup green enchilada sauce
1 cup white cheddar cheese
Preparation
- Combine rice, water and salt in a medium sauce pot with tight fitting lid. Bring to a boil, then reduce heat to simmer and cover. Cook for 15 minutes, or until water is absorbed.
- Combine cooked rice with cilantro, corn, and beans. Stir to combine.
- Heat oven to 350°F.
- To compose the burritos, add 3/4 cups of the rice mix to each tortilla, 3-4 stalks asparagus, and half of the avocado. Fold, fold and seal, then place on an oven safe dish or baking tray. Cover with 1/2 cup enchilada sauce and 1/2 cup cheese. Bake for 10-15 minutes, or until cheese is melty and brown. Cut each burrito in half.
