I love a good ol’-fashioned casserole-style dinner, and this cheesy burrito rice fits the bill on busy weeknights. I also love a burrito bar moment, but at home, I don’t want to spend the time cleaning extra dishes. That’s where this baked burrito rice comes in. Seared chorizo sausage, hearty pinto beans, salsa, and rice are baked until the rice is tender, then topped with a mountain of cheese and broiled to melty perfection. Sprinkle the top with your favorite burrito accessories—I went with tomatoes and cilantro—and scoop it into a warm tortilla for the most hands-off burrito you’ve ever made. If you need to serve dinner to a crowd or if your wallet just can’t handle another Chipotle run, then this easy, budget dinner should be next on your weeknight rotation. Plus, cleanup is a breeze, and the leftovers are unbelievable.
Depending on the brand you get, the ground chorizo brings a significant amount of spice to this dish. If you want to tone it down a bit, try a 50/50 mix of ground chorizo and ground beef.
Store any leftovers in the refrigerator in an airtight container for up to 4 days, or freeze in an airtight container (with the toppings removed) for up to 3 months.
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