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Prep 35min
Total1hr5min
Ingredients23
Servings14
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Ingredients
Burritos
1/2
cup uncooked regular long-grain white rice
1
cup water
1
small onion, finely chopped (1/4 cup)
2
cloves garlic, finely chopped
2
teaspoons chili powder
1
teaspoon ground cumin
1/4
teaspoon ground cinnamon
1/2
teaspoon salt
1
chipotle chile in adobo sauce, finely chopped
2
tablespoons apricot preserves
2
tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
1/4
cup raisins
2
teaspoons unsweetened regular or dark baking cocoa
2
tablespoons finely ground almonds
1
lb lean ground pork
1/2
cup reduced-sodium chicken broth
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
can (15 oz) pinto beans, drained, rinsed
14
tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
2
cups shredded sharp Cheddar cheese (8 oz)
Garnishes
1 1/2
cups sour cream
Cilantro sprigs
Yellow corn tortilla chips, if desired
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Steps
1
Cook rice in water as directed on package. Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.
2
In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
3
Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.
4
Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.
5
To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips.
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