i have to say it just one more time, shutterbean's idea for freezer burritos is awesome.
i roasted some chicken breasts and made some spanish rice (our favorite server slipped us the recipe from our neighborhood mexican restaurant in san diego, ponce's) and the rest was merely assembling the burritos. the rice was cooking on the stove as the chicken roasted in the oven and then i set up my work station and got to work.
for our burritos, i used cheese, organic pinto beans, roasted chicken bits, our favorite spanish rice, fresh cilantro and some salsa. i also mixed up some hot sauce from our favorite local taco joint ( la cocina economica) with some sour cream, for me. la cocina has tasty eats for super cheap and their slogan is "so authentic, you shouldnt drink the water!"
you know how to make a burrito, but bear with me here- lay some rice and beans down then top with chicken, cheese, cilantro and salsa or hot sauce + sour cream mixture.
vegetarian + hot sauce cream for me, chicken with salsa for the hubby.
roll them up and wrap them with foil.
stack them in the freezer and you are done!
to reheat, unwrap from foil and wrap in a damp paper towel. toss it in the microwave and heat on high for 3 minutes.
i only made a half batch of rice because the recipe below makes a lot. i was able to put 4 burritos in the freezer and we have enough of the goodies left over so we can have burritos tonight for dinner. i have a little chalkboard (just black contact paper) on the freezer so i can keep track of whats in the freezer and when it went in.
ponce's house rice
2 cups jasmine rice (i like trader joe's)
2 cups homemade chicken broth (use veggie broth if you want to go the vegetarian route)
2 cups h2o
1 green bell pepper, diced
1 yellow onion, diced
2 cloves garlic, minced
1t garlic powder
few pinches salt
1/2 cup tomato sauce
saute onion and pepper over med heat in 2t canola oil for 5 minutes. add garlic and saute for 1 minute. add rice and cook until lightly toasted about 5 minutes. add liquids, garlic powder and salt. simmer, covered, over low heat for 30-40 minutes until rice is nice and tender and liquid is absorbed. turn heat off and let rice sit, covered, for 5 minutes. uncover, fluff with a fork and serve.