Sunwhite

No bread Burrito

Prep time

10min

Cook time

30min

In need of back-to-school inspiration? The kids will love this creative and colorful twist on the classic!

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • ¼ Red Onion (finely chopped)

  • 1 Tomato (finely chopped)

  • 1 Chilli (finely chopped)

  • 2 Avocados (ripe, finely chopped)

  • 1 fruit Lime (juiced)

  • 1 can Chopped Tomato

  • 6 slice Pickled Jalapeno Slices (chopped)

  • 250 g Sunwhite Medium Grain Rice (cooked)

  • 6 Large Eggs

  • 2 tbsp Parsley (chopped)

  • 1 can Kidney Beans (washed and drained)

  • Coriander, Sour Cream And A Wedge Of Lime (to serve (optional))

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of No bread Burrito

Method

  • For the filling

    Place the onion, chili, and tomato in a bowl. Season and mix well.

  • Add the avocados to the bowl, squeeze over the lime and mix well.

  • In a separate bowl mix the rice, beans and chopped tomatoes with the jalapeno slices.

  • For the burritos

    Beat the eggs and parsley together and season.

  • Heat some oil in a frying pan and add about one quarter of the mix to the pan. Cook the mixture flat, like a tortilla, for 2-3 minutes (it should cook through, if not flip and cook for two more minutes).

  • Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make three more.

  • Lay out the ‘tortillas’ and top with the rice mixture and guacamole.

  • Roll up and serve with chopped coriander, sour cream, and lime wedges.

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