Breakfast Burrito
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 stalk
Celery5 cloves
Garlic1
Bay Leaf3 tbsps
Sea Salt2 cups
Grain Rice (long-, washed)3 tbsps
Olive1 tsp
Ancho Chili Powder3 tsp
Salt1 tsp
White Pepper3 cups
ChickenDirections:
1
Scramble eggs, and cook gently until just set
2
Heat your flour tortilla in a frying pan or the microwave for just a few seconds
3
Fill your burrito with your scramble, beans, rice and any other toppings you like
4
My favorites are listed above
5
The possibilities to vary your burrito fillings are endless
6
This is a great way to get a complete, healthy and balanced meal quickly, all wrapped up in a tortilla and ready to go
7
It will provide great fuel for your day
8
I recommend quick-soaking beans rather than cold soaking overnight, as quick-soaking makes some of the starches more digestible
9
To quick soak, rinse the beans and place in a large pot
10
Cover with cold water to about 3 inches above the top of the beans
11
Bring the pot to a boil, cover and immediately remove from the heat
12
Let sit for 1 hour, drain, rinse and return the beans to the pot
13
Cover the beans with fresh cold water to 3 to 4 inches above the level of the beans (this will require more water than the previous time, as the beans will have expanded during the quick soak)
14
Add to the pot the carrot, celery, onion, garlic, thyme, parsley, bay leaf and salt
15
All the vegetables can and should be left whole, as they will be easier to remove later
16
(I add the salt at the beginning of cooking, as I find it adds better flavor to the beans
17
Many people believe that adding salt too early will make the beans tough, but I have never found this to be the case
18
) Bring the liquid to a boil, and immediately reduce to the barest simmer, just barely bubbling very gently
19
Cook, uncovered, until the beans are done, roughly 1 to 2 hours
20
The timing will vary greatly with the size and variety of beans, the size of your pot, your elevation, the weather, etc
21
Just taste-test along the way until they are fully cooked through but not mushy
22
Once done, remove the pot from the heat
23
I generally remove all the aromatics and then store the beans in their own cooking liquid in the fridge in a sealed container
24
They will last 1 to 2 weeks that way
25
The liquid is delicious
26
Yield: makes enough for 6 to 10 burritos, depending on appetite
27
In a medium saucepan heat the oil over medium heat
28
Add the diced onions, and saute until soft and translucent
29
Add the chili powder, salt and white pepper, and saute a minute longer
30
Add the rice, and saute for 3 to 4 minutes to toast the rice just slightly
31
Add the diced tomatoes, and stir the entire mixture for 3 to 4 minutes longer
32
Add the stock, turn up the heat and bring the liquid quickly to a boil
33
As soon as it boils, cover the pot and reduce the heat to the lowest possible setting; let steam for about 30 minutes
34
Check the rice for doneness, adding a bit more liquid if necessary, re-cover and keep steaming until done
35
Uncover, and fluff the rice
36
Taste and adjust seasoning if necessary