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 12 Servings
- Step1
-
1
pound
fresh
gluten-free chorizo
![substitution]( "substitution")
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
![substitution]( "substitution")
Substitutions available
- shredded Mexican blend cheese
- 1/4 cup chopped cilantro
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
