Dirty Rice Burritos
- 1 lb fresh gluten-free chorizo sausage
- 2 1/2 cups water
- 1 (8 ounce) package ZATARAIN'S(R) Dirty Rice Mix, Original
- 6 eggs
- 1 tablespoon butter
- 12 corn tortillas, 8-inch
- 1 1/2 cups salsa
- 3/4 cup sour cream
- 1 cup shredded monterey jack cheese
- Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
- Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.
- Spoon rice and egg mixture into each warmed tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.
sausage, water, rice mix, eggs, butter, corn tortillas, salsa, sour cream, shredded monterey jack cheese
Taken from www.food.com/recipe/dirty-rice-burritos-522763 (may not work)