Ingredients with Measurements:
- 1 cup cooked white rice
- 2 eggs
- 1 tablespoon vegetable oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced tomato
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large flour tortillas
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a non-stick skillet, heat the vegetable oil over medium-high heat.
2. Add the diced onion and bell pepper and sauté for 2-3 minutes until they start to soften.
3. Add the diced tomato and cook for another 2 minutes.
4. Add the cooked white rice to the skillet and stir until it's heated through.
5. In a separate bowl, whisk the eggs with salt and black pepper.
6. Push the rice mixture to one side of the skillet and pour the whisked eggs onto the other side.
7. Scramble the eggs until they're cooked through.
8. Mix the rice and eggs together in the skillet.
9. Warm the flour tortillas in the microwave for 10-15 seconds.
10. Divide the rice and egg mixture between the two tortillas.
11. Roll up the tortillas into burritos.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
2 burritos
Nutritional information:
Calories: 400
Fat: 17g
Carbohydrates: 47g
Protein: 14g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any color of bell pepper can be used.
- Salsa can be used instead of diced tomato.
Variations:
- Add cooked black beans to the rice mixture.
- Use scrambled tofu instead of eggs for a vegan version.
- Add shredded cheese to the rice mixture.
Tips and tricks:
- Use leftover rice to save time.
- Don't overcook the eggs, they should be soft and fluffy.
- Add hot sauce or sour cream for extra flavor.
Storage instructions:
Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the burritos for 1-2 minutes until heated through.
Presentation ideas:
Serve the burritos on a plate with a side of salsa and avocado slices.
Garnishes:
Chopped cilantro, sliced jalapeños, and lime wedges.
Pairings:
Serve with a side of refried beans or a green salad.
Suggested side dishes:
Refried beans, green salad, or guacamole.
Troubleshooting advice:
- If the rice mixture is too dry, add a tablespoon of water or vegetable broth.
- If the eggs are sticking to the skillet, use a non-stick spray or add a little more oil.
Food safety advice:
Make sure the eggs are cooked through to an internal temperature of 160°F to avoid foodborne illness.
Food history:
Arroz con huevo is a popular dish in Latin America and Spain. It's often served for breakfast or lunch.
Flavor profiles:
Savory, slightly spicy, and filling.
Serving suggestions:
Serve with a cup of coffee or tea for breakfast or a glass of iced tea for lunch.
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Region: Mexican