Serves 10
Directions
- 1Start by adding washed white rice to your rice cooker.
- 2Pour 500ml chicken stock into the rice cooker, reaching about an inch above the rice line.
- 3Add 1 tsp of chicken stock powder.
- 4Add 1 tsp of chili powder, 1/2 tsp of cumin, 2 tsp of smoked paprika, 1 tsp of garlic powder, and 1 tsp of onion powder.
- 5Add 3 diced garlic cloves and 50g tomato paste.
- 6Mix all the ingredients well and cook.
- 7Cook up some diced onion in a pan.
- 8Add 750g of extra lean beef mince.
- 9Add 4 diced garlic cloves.
- 10Add 1 tsp of salt, 1 tsp of chili powder, 1/2 tsp of cumin, 2 tsp of smoked paprika, 1/2 tsp of black pepper, 1 tsp of garlic powder, and 1 tsp of onion powder.
- 11Once the meat browns, add 135g of light cream cheese.
- 12Add 120g of light grated cheese and 80ml of hot sauce.
- 13Add 100g of tomato paste and cilantro.
- 14Mix it well to combine.
- 15Once the rice is ready, let it cool for 10 minutes.
- 16Grab a warm tortilla.
- 17Equally distribute the rice and beef on the tortilla.
- 18Add 30g of nacho cheese sauce and cilantro on top.
- 19Roll the tortilla tightly and toast it.
- 20Repeat the process for the other 9 burritos.
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
- 0.5 Tsp Black Pepper
- 135 g Light Cream Cheese
- 120 g Light Grated Cheese
- 80 ml Hot Sauce
- 100 g Tomato Paste
- Cilantro
- 1 Warm Tortilla
- 30 g Nacho Cheese Sauce
Equipment
Rice CookerPanSpatula
Tips
- To save the recipe store the burritos in the fridge or freezer and reheat when you are ready to eat.
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