Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / 1-2-3 Rice and Chili Burritos Recipe
    Lost? Site Map

    1-2-3 Rice and Chili Burritos

    1-2-3 Rice and Chili Burritos. Photo by Chef #938665

    1/7 Photos of 1-2-3 Rice and Chili Burritos

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Christineyy!'s Note:

    These are the best to make when you want to be in and out of the kitchen in no time. Everybody loves them. They're also great with brown rice on low-carb tortillas!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat chili in saucepan. Once heated, add uncooked rice and water. Stir together and let simmer over medium heat about 10-15 minutes until rice is cooked. Don't forget to stir!
    2. 2
      Once cooked throughout, turn heat down. Place about 1/3 cup mixture on tortilla and top with 1-2 tablespoons shredded cheese and a few tablespoons salsa and roll up.
    3. 3
      Once all burritos have been made, zap in microwave for 30-60 seconds to melt cheese and reheat.

    Ratings & Reviews:

    • on June 07, 2007


      I loved the simplicity of this recipe. At first I wasn't sure if I was supposed to use uncooked rice or cooked rice. But looking at the cook time, I figured that it must be cooked rice. It came out great. I used Stagg's chili & brown rice. I also added in some shredded chicken because I had some left overs that I didn't want to go bad. It was very easy to make and took less than 10 minutes to put together. Thanks =)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2007


      Made for PAC Spring 07! These were really fast and pretty good! I skipped the microwave step because the mix was still hot from cooking on the stove and it melted the grated cheese just fine. We used a Rice A Roni long grain and wild rice mix with the seasonings and I think the herbs in the mix would have been missed if they were not there! It made the mix so attractive too. We also used the multigrain brown tortillas and it was indeed quick and yummy! Thanks, Christine for posting this one.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for 1-2-3 Rice and Chili Burritos

    Serving Size: 1 (166 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 302.7
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 3.2 g
    Cholesterol 10.8 mg
    Sodium 722.7 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 4.1 g
    Sugars 1.9 g
    Protein 9.7 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes