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
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
-
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
NUTRITION INFORMATION
(per Serving)
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