About our recipe

Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle. Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.

Serves: 4 - 6 People Meal Time: 15 minutes


1/2 lb (250mg)
Extra lean ground beef
1 cup (250mL)
Minced onion
1 tsp (5mL)
Ancho chili powder*
1/2 tsp (2mL)
Ground cumin
19 oz (540 mL) can black beans, rinsed well and drained
1-1/2 cups (375mL)
Salsa (mild, medium or hot)
1 cup (250mL)
Frozen corn kernels
3 cups (750mL)
Cooked Kokuho Rose®white or brown rice, Tex Farm white or brown rice
10-inch whole grain tortillas
3 cups (750mL)
Chopped romaine lettuce
1 cup (250mL)
Shredded Monterey Jack cheese
Thin slices, ripe avocado
Sprigs of cilantro
Lime wedges
Sour cream or plain yogurt


In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened; about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Can be served cold, at room temperature or warmed in the microwave if desired.