I feel like burritos are one of those more recent fad-foods. I mean, they’ve been around for a longggg time. But for some reason it’s only been the past 6 years or so that I feel they have turned into an obsession.
I guess we can thank Chipotle for that.
I think what’s so appealing about them is that it is one whole, filling meal that you can carry in your hand wherever you go. Literally, anywhere.
What I’m about to say might surprise you, being the extremely classy lady that I am (can you sense my sarcasm?) In my younger and crazier years, going out three nights in a row and drinking an absurd amount of alcohol was the normal. I know I’m only 25, but now my weekend nights consist of making muffins, crocheting, and binging Netflix with a glass of wine. And I am VERY happy about that. But when I was a regular bar-hopper, I always had to make sure I had something hearty to eat before going out… but also while I was out.
Enter “purse burrito.” I kid you not, I carried a burrito in my purse when I went out drinking. Again, so classy. My friends and I would always go to our favorite Mexican restaurant before going out to get some food to eat (and a few margaritas). I’d always get a burrito, eat half of it in the restaurant, then wrap the other half up in napkins and stuff it in my purse for later in the night for when I got hungry. And I always got hungry.
Sometimes I still reminisce about those times. Rarely, but sometimes. Now I usually just want to taste one of those basic purse burritos without dealing with the next-day hangover. Problem is, it’s a lot harder than you’d think to find a plain old burrito. So many are fancy with quinoa or seafood or other crazy alternatives. Give me a good old bean, cheese, and rice burrito and I’m good.
So I figured I’d just start making my own! This recipe is great because of how easy it is and it’s just 1 pot and 45 minutes away from a stock pile of burritos. I usually make mine vegetarian, but I’ve added chicken to this recipe for those of you who want it.
Enjoy! And I’ll just say that if you are tempted to bring a snack with you on the go… this burrito isn’t the worst choice.
1 cup uncooked white rice
1 cup salsa
1½-2 cups precooked, shredded chicken
15 ounce can black beans, rinsed and drained
1 tablespoon cayenne pepper
1¾ cups vegetable stock
1 cup shredded Mexican cheese blend
juice from 1 lime
6-8 flour tortillas
20-cup Digital Multicooker; adjust the ingredient amounts for smaller cookers
Prep Time: 5 minutes
Cook Time: 45 minutes
1. Combine the rice, salsa, chicken, black beans, cayenne, and vegetable stock in the multicooker; stir to combine.
2. Close the lid and set for the WHITE RICE function.
3. When done, open the lid and fluff with a fork; all of the liquid should be absorbed.
4. Stir in the cheese and lime juice.
5. Scoop some of the chicken and rice mixture into a tortilla; roll into a burrito and enjoy!