Ingredients

• 1 cup Riceland Long Grain White Rice
• 1 Tbsp olive oil
• ¼ cup onion finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup chicken broth (or vegetable broth)
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt
• 6 lbs seasoned ground beef or shredded chicken - 6 lbs
• 4 lbs black beans or refried beans - 4 lbs
• 3 lbs shredded cheddar/Monterey Jack - 3 lbs
• 24 each 12" flour tortillas

Instructions

Prep

1. Prepare rice; cool slightly for easier handling.
2. Set up an assembly line with warm tortillas.
3. Keep proteins & beans hot.

Cook the Spanish-Style Rice

1. Heat oil in a medium saucepan over medium heat.
2. Add Riceland Long Grain White Rice and cook 2 to 3 minutes, stirring frequently, until lightly toasted.
3. Stir in onion and garlic; cook 1 minute.
4. Add tomato sauce, broth, chili powder, cumin, paprika, and salt.
5. Bring to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed.
6. Remove from heat and let stand 5 minutes. Fluff with a fork and garnish with cilantro if desired.

Build

For 1 serving:

• 1/2 cup Spanish rice
• 1/2 cup protein
• 1/4 cup beans
• 1/4 cup cheese
• Roll tightly, wrap in foil for holding or storage

Holding Notes

• Hold wrapped burritos in warm cabinet at 135°F
• Chill and reheat for grab-and-go
• Freeze for batch service