Description
This Cheesy Baked Burrito Rice is a flavorful and hearty dish combining tender rice soaked and baked with spicy chorizo, pinto beans, savory salsa, and taco seasoning, all topped with melted cheddar and queso for a comforting, cheesy finish. Perfect for a satisfying weeknight dinner or gathering, served warm with sour cream, hot sauce, and tortillas.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked white rice
- 1 pound ground fresh chorizo
- 1/2 white onion, finely chopped
- 3/4 teaspoon kosher salt, divided
- 4 garlic cloves, finely chopped
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups low-sodium beef or vegetable broth
- 1 cup store-bought or homemade red salsa
- 1 (1-ounce) packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup store-bought or homemade queso dip
- 1 tablespoon finely chopped fresh cilantro
- 1 Roma tomato, finely chopped
For Serving
- Sour cream
- Hot sauce
- Warm flour tortillas
Instructions
- Soak Rice: In a medium bowl, soak the uncooked white rice in warm water for 10 minutes. Then drain the rice using a fine-mesh sieve and rinse under running water until the water mostly runs clear to remove excess starch.
- Cook Chorizo: Preheat your oven to 375°F and position a rack in the center. Heat a large skillet over medium heat and cook the ground chorizo, stirring occasionally, until it’s no longer pink, about 7 minutes. Use a slotted spoon to transfer the cooked chorizo to a 13 by 9-inch baking dish.
- Sauté Aromatics and Beans: In the same skillet over medium heat, add the finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the drained pinto beans and season with the remaining 1/4 teaspoon salt. Transfer this mixture to the baking dish with the chorizo.
- Add Rice and Liquids: Add the soaked and rinsed rice to the baking dish along with the beef or vegetable broth, red salsa, and taco seasoning. Stir everything together to combine well. Cover the baking dish tightly with foil.
- Bake Rice Mixture: Place the covered dish in the oven and bake the burrito rice, stirring halfway through, until the rice is tender and cooked through, about 50 minutes.
- Broil Cheese Topping: Remove the foil and turn on the broiler. Sprinkle shredded cheddar cheese and queso dip evenly over the rice mixture. Broil until the cheese is melted, bubbly, and browned in spots, about 2 to 3 minutes—watch closely to avoid burning.
- Garnish and Serve: Remove from oven and top with finely chopped Roma tomato and fresh cilantro. Serve warm with sour cream, hot sauce, and warm flour tortillas on the side.
Notes
- Soaking and rinsing the rice helps achieve a fluffy texture by removing excess starch.
- Use low-sodium broth to control salt levels, especially since chorizo and taco seasoning can be salty.
- Homemade salsa and queso dip can enhance flavor but store-bought versions work well for convenience.
- Stir halfway through baking to ensure even cooking and prevent rice from sticking to the dish.
- Keep a close eye on the cheese while broiling to avoid burning.
- For a spicier kick, add extra hot sauce or diced jalapeños to the dish or for serving.
- Warm the tortillas just before serving for best texture and flavor.
