Bean and Rice Burrito
By Nadine B. and Jenna O. from Holy Cross Academy, Fredericksburg, VA.
Seasoned rice and kidney beans with Montery jack and cheddar cheeses, rolled up in a flour tortilla and served warm and melty.
Serving size: 1 piece
|From Saturated Fat||9%%|
|Ingredient||6 servings||50 servings|
|brown rice, raw||1 cup||2 qt/3.25 lb.|
|olive oil||1 tsp.||3 Tbs.|
|onion, raw, 1/4 in. diced||.5 cup||1 qt.|
|garlic, minced||2 tsp.||1/4 cup|
|tomatoes, crushed||.5 cup||1 qt.|
|chili powder||1 tsp.||3 Tbs.|
|cumin||.5 tsp.||4 tsp.|
|kidney beans, cooked||1.5 cups||12.5 cups/No.10 can (115 oz)|
|cheese, shredded jack and cheddar||1 cup/4 oz.||2 qt./2 lb.|
|scallions, sliced||.5 cup||1 qt.|
|whole grain tortilla 8 in (2oz.)||6 each/12 oz.||50 each/6.25 lb.|
Cook Rice in advance. Heat olive oil in pot, add diced onions and saute until trasparent. Add garlic and spices and saute untill they release their amoma, then add the rice and saute until it is coated with the oil and spices. Add crushed tomatoes and water and bring up to a simmer. Cover and cook for 35 to 45 minutes or until rice is tender. Cool completely. (for large batch production, this can be done in a tilt skillet)
In a large bowl, mix the seasond rice, kidney beans, shredded cheeses and sliced scallions.
Divide equally between the six tortillas. Place mixture in center of tortilla, fold in sides and roll up placing the seam side down on a parchment lined baking pan.
Bake at 350 untill internal temperature reaches 165 degrees.
Slice in half to serve.