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Skillet Burritos: Date Added: 29 Jul 2011
Listed in: Casseroles & Skillets

1 pound lean ground beef
1/2 cup chopped onion
2 cups low-sodium chicken broth, undiluted
1 teaspoon ground cumin
1 15-ounce can red kidney beans, drained
1 cup uncooked rice
1 cup picante sauce
3/4 cup 3 ounces shredded Monterey Jack cheese
10 6-inch flour tortillas, steamed

Cooking Instructions

Servings: Makes 10 servings

1. Brown beef and onion in large skillet; drain.
2. Return beef to skillet; stir in broth and cumin. Bring to a boil. Stir in beans and rice. Return to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in picante sauce and cheese. Serve in tortillas.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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