Spanish Rice & Refried Beans Burritos Recipe (With Multiple Options)

Our family has never been a huge fan of beans & rice meals. This meal seemed to be out of our “comfort zone” & there was a LOT of “do we really have to?…”

However, I was SHOCKED at how much of a hit it was! We’ll definitely be adding it into our meal plan rotation. Most of the family came back for seconds!! And everyone would have it again! Yay! (In a large family, this is pretty rare! I think it helps that everyone can “tailor” it to their own liking.)

Spanish Rice (AKA Mexican Rice) Recipe I loosely followed this recipe. 🙂 I sauteed an onion in oil, toasted the rice, added chicken broth & seasonings & a can of tomato paste.

Instant Pot Refried Bean Recipe I love my instant pot! I actually started in the morning with leftover duck bones & made bone broth that I used for both the beans & the rice. I did make enough for about 3-4 meals & will freeze the rest for future meals.

So, we made the rice, the beans, and some scrambled eggs, shredded cheddar cheese & offered warmed burrito shells and sour cream, salsa, taco sauce & hot sauce. Each person’s plate looked a bit different, but that’s the beauty of these type of meals!

A few things I learned…warming tortillas before filling & rolling them helps to hold their shape better and helps them not rip!! Also, Mexican Rice & Spanish Rice are essentially the same, but it is considered Mexican rice if you add cumin (Spanish rice uses saffron instead, so it is more yellow in color).

Another note! Burritos freeze really well. Wrap them in foil or parchment paper & you can either refrigerate or freeze them. Would make a great freezer meal since you can easily make a big batch of rice, beans, etc. When you’re ready to eat the burritos, put them (still wrapped) in a preheated 350 degree oven for about 15 minutes. 😊