Cheesy Baked Burrito Rice
Bake burrito rice, stirring halfway through, until rice is tender, about 45-50 minutes.
Ingredients :
- 2 cups uncooked white rice
- 1 lb. ground fresh chorizo
- 1/2 white onion, finely chopped
- 3/4 tsp. kosher salt, divided
- 4 garlic cloves, finely chopped
- 1 can pinto beans, drained, rinsed
- 2 cups low-sodium beef or vegetable broth
- 1 cup store-bought or homemade red salsa, plus more for serving
- 1 packet taco seasoning
- 1 cup shredded cheddar
- 1 cup store-bought or homemade queso dip
- 1 Tbsp. finely chopped fresh cilantro
- 1 Roma tomato, finely chopped
- Sour cream, hot sauce, and warm flour tortillas, for serving
Directions :
- In a medium bowl, soak rice in warm water for 10 minutes. Drain in a fine-mesh sieve, then rinse rice in sieve under running water until water mostly runs clear.
- Meanwhile, arrange a rack in center of oven; preheat to 375°. In a large skillet over medium heat, cook chorizo, stirring occasionally, until no longer pink, about 7 minutes. Using a slotted spoon, transfer to a 13" x 9" baking dish.
- In same skillet over medium heat, add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in beans; season with remaining 1/4 tsp. salt. Using a slotted spoon, transfer to baking dish. Add rice, broth, salsa, and taco seasoning to baking dish and stir to combine. Cover dish with foil.
- Bake burrito rice, stirring halfway through, until rice is tender, about 45-50 minutes.
- Turn on broiler. Remove foil and top rice mixture with cheddar and queso.
- Broil, watching closely, until cheese is brown and bubbly, 2 to 3 minutes.
- Top with tomatoes and cilantro. Serve with sour cream and tortillas alongside.
