Burritos con Queso Feta y Arroz
(Burritos with Feta and Rice)
3 burritos
1 chipotle chilli, deseeded (you'll only need 1/3 portion)
- Soak dried chilli in hot water for 1 hour.
- Drain then puree into a paste.
- Reserve 2/3 of the chilli paste for another recipe.
- Cook rice in boiling water for 15 mins until slightly undercooked.
- Drain and set aside.
1 shallot, choppped
25g flaked almonds
 |
| Mexican Cantina Cooking |
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
65g feta cheese, crumbled
Garnish:
1/2 spring onion, sliced
Wedges of lime
- Saute shallot in oil until translucent.
- Add chilli paste and fry for a few mins.
- Stir in the rice and almonds.
- Add the tomato with its juice.
- Simmer until dry-ish and rice is cooked.
- Stir in the oregano, thyme and feta.
- Remove from heat.
- Wrap burritos in foil and heat at 170 C for 15 mins.
- Spoon the feta filling onto each burrito and fold them up.
- Garnish and serve with a green salad.
(Recipe from here)
