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Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
554
I love a burrito bar moment, but at home, I don't want to spend the time cleaning extra dishes. That's where this baked burrito rice comes in. Seared chorizo sausage, hearty pinto beans, salsa, and rice are baked until the rice is tender, then topped with a mountain of cheese and broiled to melty perfection. Sprinkle the top with your favorite burrito accessories—I went with tomatoes and cilantro—and scoop it into a warm tortilla for the most hands-off burrito you’ve ever made.
If you need to serve dinner to a crowd or if your wallet just can't handle another Chipotle run, then this easy, budget dinner should be next on your weeknight rotation. Plus, cleanup is a breeze, and the leftovers are unbelievable. While this dish is all about ease, there are a few things to keep in mind. Here’s what you need to know:
The chorizo:
Depending on the brand you get, the ground chorizo brings a significant amount of spice to this dish. If you want to tone it down a bit, try a 50/50 mix of ground chorizo and ground beef.
The rice:
Cooking rice in a casserole can be tricky. To help ensure the rice is cooked-through and tender, I recommend soaking the uncooked rice in warm water for about 10 minutes before cooking. Once it’s done soaking, make sure to drain it in a fine-mesh sieve and rinse under water until the water runs clear.
Storage:
Store any leftovers in the refrigerator in an airtight container for up to 4 days, or freeze in an airtight container (with the toppings removed) for up to 3 months.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 2 cups
uncooked white rice
- 1 lb.
ground fresh chorizo
- 1/2
white onion, finely chopped
- 3/4 tsp.
kosher salt, divided
- 4
garlic cloves, finely chopped
- 1
(15-oz.) can pinto beans, drained, rinsed
- 2 cups
low-sodium beef or vegetable broth
- 1 cup
store-bought or homemade red salsa, plus more for serving
- 1
(1-oz.) packet taco seasoning
- 1 cup
shredded cheddar
- 1 cup
store-bought or homemade queso dip
- 1 Tbsp.
finely chopped fresh cilantro
- 1
Roma tomato, finely chopped
Sour cream, hot sauce, and warm flour tortillas, for serving
Directions
- Step 1In a medium bowl, soak rice in warm water for 10 minutes. Drain in a fine-mesh sieve, then rinse rice in sieve under running water until water mostly runs clear.
- Step 2Meanwhile, arrange a rack in center of oven; preheat to 375°. In a large skillet over medium heat, cook chorizo, stirring occasionally, until no longer pink, about 7 minutes. Using a slotted spoon, transfer to a 13" x 9" baking dish.
- Step 3In same skillet over medium heat, add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in beans; season with remaining 1/4 tsp. salt. Using a slotted spoon, transfer to baking dish. Add rice, broth, salsa, and taco seasoning to baking dish and stir to combine. Cover dish with foil.
- Step 4Bake burrito rice, stirring halfway through, until rice is tender, about 45-50 minutes.
- Step 5Turn on broiler. Remove foil and top rice mixture with cheddar and queso.
- Step 6Broil, watching closely, until cheese is brown and bubbly, 2 to 3 minutes.
- Step 7Top with tomatoes and cilantro. Serve with sour cream and tortillas alongside.
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