Cooking with Shonte' - Burritos

It's burrito month! 

Who needs Chipotle…We got Chipotle at home!! Let's make a Burrito!! The same contents can be made in a bowl format as well!! Yesssss, Variety!

Ingredients: (Makes 2-4 burritos)

1 cup of jasmine rice (white, brown, or quinoa)

1 can of black beans (my fave brand is Goya Black Bean Soup)

2 tomatoes

1-2 ripe avocado

3 bell peppers ( green, yellow, red)

1 onion (yellow)

1 tablespoon of sour cream

1 cup of your favorite shredded cheese (I'm using sharp cheddar)

1 pack of large flour tortillas (You can choose the type of tortilla, spinach,corn, etc)

Meat of choice. I will be using 2 boneless skinless chicken breast..optional (chicken, ground beef, skirt steak, tofu, mushrooms etc)

1-3 packets of Sazón Goya Con Culantro Y Achiote (Goya seasoning with cilantro and annatto)

2 tablespoons of dried taco seasoning or 1 packet of taco seasoning

1 teaspoon of red pepper flakes

1 teaspoon of dried or chopped oregano

1 tablespoon of salted butter

2 teaspoons of olive oil

1 teaspoon of salt

1 teaspoon of pepper

Tools:

1 medium saucepan

Cast Iron skillet or any skillet

Cutting board

Chef knife

Large Spoon

2-3 small bowls

Make rice ahead of time. Use 1 ¼ cup of water for every 1 cup of jasmine rice.

Rinse rice-Place rice in bowl, fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander, cook per recipe

RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;

COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!