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Easier than Takeout: Mexican Burrito Risotto

December 28, 2011

We love this easy weeknight meal. Plus, it beats calling in an order, waiting for the food to be delivered, and getting something you could of done better. Not exactly rocket science, I love meals like this because it is a good reminder that a gentle twist on a burrito or risotto can excite bored eaters or cooks. It is a perfect meal for kids, and is super filling for when you are starving. Although this is not really a risotto, and we used a brown rice, we added extra veggie broth to make the rice creamy and soft. To spice it up, while the rice cooked we baked some shredded carrots and tomatoes in a cayenne pepper infused oil, this added a different flavor to the classic burrito bowl. Keeping infused oils is an easy way to add flavor to your dish, without fuss, but if you don’t have any, just add a little hot sauce.

Unlike real risotto, this is an easy thing to cook while you chase around a toddler, which I even tested out for you. 

A Note About the Recipe:

We buy items like pre-shredded cheese and carrots for ease on weeknights. You sacrifice a little quality, but the convenience with a hungry family is essential. We also were using up food that was about to turn, as you can see that the avocado has some splotches, this is a great dish for throwing together leftovers. Additionally, this was a meal for three (two adults and a toddler), but I imagine it could be divided into fours, especially if you serve with a side.

Mexican Burrito Risotto

  • 1 cup of rice
  • 2 cups of water, plus additional to taste
  • 1 cup of shredded carrots (prepackaged is perfect for this sort of quick dinner)
  • 1 cup of tomatoes, chopped
  • 1/2 cup of red onion, chopped
  • 1 tb olive oil, infused with cayenne or add a little hot sauce
  • 1 cup of vegetarian refried beans
  • 1 cup of shredded Mexican cheese, or less if so desired
  • 1 avocado, chopped

1. Preheat your oven to 375.

2. Boil your rice in the water for 30 minutes, then add a little more water to get the rice a little creamier.

3. Meanwhile, in a foil packet, add the carrots, tomatoes, and onions. Toss with olive oil, salt and pepper. Fold the packet and cook in the oven for 20 minutes.

4. When the rice is done, immediately add it to your bowl, then layer with the refried beans, cheese, and avocado. Top with the carrot tomato mixture. The rice and veggies will warm your beans and cheese.

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