breakfast brunch

Gluten-Free Dirty Rice Burritos

Name: Gluten-Free Dirty Rice Burritos
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: SouthWest,
Ingredients: 1 pound fresh gluten-free chorizo; 2 1/2 cups water; 1 package ZATARAIN'S® Dirty Rice Mix, Original; 6 eggs; 1 tbsp butter; 12 corn tortillas 8-inch; 1 1/2 cups salsa; 3/4 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/4 cup chopped cilantro

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.

10m

PREP TIME

30m

COOK TIME

325

CALORIES

10

INGREDIENTS

Ingredients
Instructions
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Ingredients 12 Servings

1 pound fresh gluten-free chorizo Substitutions available
- fresh gluten-free spicy pork sausage
2 1/2 cups water
1 package Zatarain's® Dirty Rice Dinner Mix
6 eggs
1 tablespoon butter
12 corn tortillas, 8-inch
1 1/2 cups salsa
3/4 cup sour cream
1 cup shredded Monterey Jack cheese Substitutions available
- shredded Mexican blend cheese
1/4 cup chopped cilantro

KEY PRODUCTS

INSTRUCTIONS

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 tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve