Mexican Rice Burritos

These are tasty and really a good summer meal. You can make them with plain rice, homemade Mexican Rice or store bought Mexican Rice. I suggest the Mexican rice because it bumps up the flavor factor for the recipe. The recipe is below.

Mexican Rice Burritos
1 cup Mexican Rice
2 cups shredded cooked chicken
1 can, drained and rinsed black beans (kidney or pinto work fine too)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon Cajun seasoning
1 Tablespoon fresh lemon or lime juice
8-large whole wheat tortillas
1 cup shredded Mexican cheese
Shredded lettuce

In a skillet combine the rice, chicken, beans, chili powder, cumin and Cajun seasoning. Heat through. When everthing is simmering well then add the lemon juice and remove from the heat. Lay out the 8 tortillas and portion out the filling so that all 8 are equally filled. Add the cheese and lettuce and roll. Serve with Salsa or queso on the side.

Note: Any meat can be used and because we have beans, rice and whole wheat tortillas, you can go meatless and still have a complete protein. It is amazing how satisfying these are. I have served them with leftover ground beef, pork, chicken and meatless. They are good every time.

Authentic Mexican Rice {This makes quite a bit but it is the real deal!}
1 1/2 cups uncooked white rice
2 Tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon turmeric
1 Tablespoon instant minced onion
1/2 teaspoon garlic powder
1 teaspoon cumin
1 quart chicken broth
Fry uncooked rice in oil until light brown. Add salt and spices and blend well (you want to bloom the spices not burn them). Stir in chicken broth and cover tightly. Cook until all water is absorbed - about 25 minutes.