Ingredients
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1
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cup
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Blue Ribbon® White Rice
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|
1
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pkg
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(16 oz.) chorizo, casing removed
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1
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can
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(14 1/2 oz.) Mexican-style diced tomatoes, drained
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6
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each
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eggs, lightly beaten
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6
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oz
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Cheddar cheese, shredded
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6
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each
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flour tortillas (burrito size)
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Cooking Directions
Prepare rice as per package directions. Heat a large non-stick skillet over medium heat. Add chorizo and cook 10 minutes, or until fully cooked. Stir in cooked rice and tomatoes and cook 2 more minutes. Pour eggs over rice mixture and stir lightly to blend. Cover and reduce heat to low. Cook 5 minutes or until eggs are set. Add cheese and stir gently. Serve with warm tortillas.