[CH] Chorizo and Rice Burritos

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Chorizo and Rice Burritos
   
Serves 4 
 
7 ounces pork chorizo, casing removed and coarsely chopped   
1 3/4 cups water   
1 cup converted white rice, uncooked   
3/4 cup Ortega Salsa Prima Homestyle Mild   
1 can (4-oz.) Ortega Diced Green Chiles   
4 (10-in.) burrito-size flour tortillas, warmed   
1 cup Monterey jack cheese, shredded    

COOK chorizo in medium saucepan, stirring frequently, until cooked
through; drain.
STIR in water, rice, salsa, chiles and jalapeno . Reduce heat to low;
cover. Cook for 30 to 40 minutes or until rice is tender.
SPOON chorizo mixture onto each tortilla; sprinkle evenly with cheese.
Fold in sides and roll up.


"If things are better with age, I'm approaching magnificent!"

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