Serves 10
Directions
- 1Add washed rice, chicken stock, chicken stock powder, chilli powder, cumin, smoked paprika, garlic powder, onion powder, diced garlic, and tomato paste to your rice cooker.
- 2Mix and cook the rice.
- 3Cook diced onion with extra lean beef mince in a pan.
- 4Add diced garlic, salt, chilli powder, cumin, smoked paprika, black pepper, garlic powder, and onion powder to the beef and onion mixture.
- 5Once the meat browns, add light cream cheese, low-fat grated cheese, and your favorite hot sauce.
- 6Add tomato paste and cilantro, then mix well to combine.
- 7Let the cooked rice cool for 10 minutes.
- 8Grab a warm tortilla.
- 9Equally distribute the rice and beef mixture onto the tortilla.
- 10Add nacho cheese sauce and cilantro on top.
- 11Roll the burrito tightly.
- 12Toast the burrito.
- 13Repeat the process for the other 9 burritos.
- 14Store the burritos in the fridge or freezer.
Ingredients
- 250 g Uncooked Washed White Rice
- 500 ml Chicken Stock
- 1 Tsp Chicken Stock Powder
- 1 Tsp Chilli Powder
- 0.5 Tsp Cumin
- 2 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 3 Diced Garlic Cloves
- 50 g Tomato Paste
- 0.5 Diced Onion
- 750 g Extra Lean Beef Mince
- 4 Diced Garlic Cloves
- 1 Tsp Salt
- 1 Tsp Chilli Powder
- 0.5 Tsp Cumin
- 2 Tsp Smoked Paprika
- 0.5 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 135 g Light Cream Cheese
- 120 g Light Grated Cheese
- 80 ml Hot Sauce
- 100 g Tomato Paste
- Cilantro
- 10 Warm Tortilla
- 30 g Nacho Cheese Sauce
Equipment
Rice CookerPanFoil
Tips
- Makes 10 burritos that can be stored in the fridge or freezer for weeks.
- Reheat when ready to eat.
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