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Good 2 Eat: Mini Burrito Bites and Mexican Rice
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Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!
Mini Burrito Bites
12 mini flour tortillas
1 cup ground beef, cooked
1 cup cheddar cheese, shredded
1/2 cup Roma tomatoes, diced
1/4 cup green onions, chopped
1 Tbsp. taco seasoning
1 Tbsp. cooking oil
Preheat the oven to 375 degrees.
In a mixing bowl, combine the cooked ground beef, taco seasoning, diced tomatoes, and chopped green onions. Stir until evenly mixed.
Lightly brush a muffin tin with cooking oil.
Press one mini tortilla into each muffin cup to form small bowls.
Spoon the beef mixture evenly into each tortilla cup.
Sprinkle shredded cheese over the filling.
Bake for 12 to 15 minutes until the tortilla edges are golden and the cheese is melted.
Allow the bites to cool for a few minutes before removing from the muffin tin.
Authentic Mexican Rice
1 1/2 cups long-grain white rice
1/4 cup vegetable or canola oil
2 garlic cloves, minced
1/4 onion, finely diced
1 Roma tomato, diced
2 tsp. tomato bullion
1/4 tsp. kosher salt
1 carrot, , diced
1/2 cup peas, frozen or fresh
3 cups stock
1-3 whole Serrano peppers, optional
Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over.
Add tomato, garlic, and onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, stock and serrano peppers, if using.
Bring to a boil, then cover, reduce the heat to low and cook for about 20 minutes or until the liquid is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
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