Dirty Rice Burritos

Serve these spicy rice, egg and chorizo burritos for breakfast, lunch or dinner. For added New Orleans flavor, beat eggs with 1 teaspoon Zatarain's® Creole Seasoning.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1  lb  fresh gluten-free chorizo sausage
• 2 1⁄2 cups water
• 1 (8 ounce) package  ZATARAIN'S® Dirty Rice Mix, Original
• 6  eggs
• 1  tablespoon butter
• 12  corn tortillas, 8-inch
• 1 1⁄2 cups salsa
• 3⁄4 cup sour cream
• 1  cup  shredded monterey jack cheese

Directions

1. Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
2. Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.
3. Spoon rice and egg mixture into each warmed tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.