Serve these spicy rice, egg and chorizo burritos for breakfast, lunch or dinner. For added New Orleans flavor, beat eggs with 1 teaspoon Zatarain's® Creole Seasoning.
This recipe yields 12 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
|1 pound fresh chorizo or spicy pork sausage|
|2 1/2 cups water|
|1 package ZATARAIN'S® Dirty Rice Mix, Original|
|1 tablespoon butter|
|12 flour tortillas (8-inch)|
|1 1/2 cups salsa|
|3/4 cup sour cream|
|1 cup shredded Monterey Jack or Mexican blend cheese|
|1/4 cup chopped cilantro|
Directions:1. Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
2. Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.
3. Spoon rice and egg mixture into each warmed flour tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.
Enjoy! Eat well my friends...Have with some Sangria...