My hubby and I sat here watching tv the other day and a special came on about the restaurant chain Chipotle. After about 15 minutes of listing about their burritos, rice bowls, and more, I jumped up and declared it was lunch time. Something about watching food on tv always makes me hungry.
I dug around the kitchen and found the ingredients to THE BEST EVER Bean & Rice Burritos! These are made in one pan and you will fall in love with them just like I did! They are also super easy….which should be a requirement when you have a houseful of kids.
I chopped up some bell peppers, onions, and garlic and put them in my large skillet with 1 tablespoon of olive oil. I let them simmer for about 5 minutes. Plus, this gave me the perfect chance to use my new Good Cook Kitchen Drawer Essentials. I love this measuring spoon! You can actually flip it inside out to make sure you got all of the ingredients out. Perfect for things like peanut butter, coconut oil, and more.
While the peppers and things are simmering I used my new Good Cook Can opener to crack open a can of black beans. I then drained and rinsed them. I love that this can opener doesn’t leave any sharp edges.
I then dumped the black beans, 1 cup of regular long grain rice, and 2 cups of chicken broth into the skillet. Plus a little salt and pepper to taste. Bring it to a simmer, cover, and let cook on medium low heat for about 25 minutes. Stirring occasionally.
When it is all done and the rice has absorbed all of the liquid you are left with the best beans and rice. You can eat this just the way it is OR….turn it into The Best Ever Bean & Rice Burritos! I used my Good Cook Ice Cream Scoop. It portioned the perfect size scoop for inside my flour tortillas.
Fill your tortilla with a scoop of the bean & rice mix, and all of your favorite toppings. Mine had cheese, lettuce, tomato and sour cream.
The Best Ever Bean & Rice BurritosPrint Recipe
- 1 can Black Beans
- 1 Cup long grain rice
- 2 cup Chicken Broth
- 1/4 cup bell pepper chopped
- 1/2 cup onion diced
- 1 tsp garlic minced
- 1 Tbsp olive oil
- salt & pepper to taste
- Flour Tortillas
- sour cream
- In a large skillet saute peppers, onion, and garlic in 1 Tbsp of olive oil for about 5 minutes or until softened.
- Stir in the can of drained and rinsed black beans, rice, and chicken broth. Heat to a simmer then cover and allow to cook for 20 -25 minutes or until the rice has absorbed all of the liquid. Stir occasionally.
- Fill your flour tortillas with a scoop of the beans & rice along with your favorite toppings. Fold and serve
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