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.
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.
Spoon rice and egg mixture into each warmed tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.