Cheesy Rice Burritos

by Jonathan Cheung

A one pot simple meal idea that everyone will love !

[Total: 1 Average: 5]


  • 1 cup /250mL Dainty Basmati rice
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika (optional)
  • 1 cup/250mL canned Beans (small Red Kidney Beans, Black Beans, Pinto Beans or a mix)
  • 4 x 10 inch Flour Tortillas
  • 2 cups/500mL Shredded Cheese, your choice
  • Salsa, your choice, for dipping



In the bowl of a rice cooker, combine the rice, chili powder, cumin, garlic, and paprika if using. Cover with 1 ½ cups of water and cook.


When done, gently fold in the beans and close the lid. Allow the rice to rest and the beans to warm for 10 minutes.


After the beans have warmed, stir in the cheese.


Prepare the burrito by spooning a generous portion (about 1 cup/250mL) of the cheesy rice mixture in the center and roll to seal. Serve with salsa of choice on the side.


Tip 1 : Place the rolled burrito on a baking sheet and crisp in a 350* oven for 5-10 minutes.


Tip 2 : For added favour - sauté 1 small sliced onion and 1 sliced red bell pepper to add inside. Top with diced tomato.


Tip 3 : If you don't have a rice cooker you can follow the recipe on your cooktop in a pot with a well fitting lid.

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