breakfast brunch

Gluten-Free Dirty Rice Burritos

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

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Ingredients 12 Servings

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)

Sandwiches, Wraps, and Tortillas

Salad and Dressings

Side Dishes