Veggie Rice Burrito

I found this recipe in May 2012 Cooking Light.  It seemed like something quick and easy to make on a weeknight and it definitely was. Everyone enjoyed this. I’ve shortened the recipe a bit with my own shortcuts.

Cook 1/3 cup white rice with 1/2 tsp chopped garlic and 2/3 cup water until it boils. Cover and reduce the heat to low for about 15 minutes. Fluff with a fork and stir in 1 tablespoon chopped jalapeno (I used canned).

Get a large skillet and add about a tablespoon of olive oil. Add 1 cup chopped onion and cook about 2 minutes. Add 1/2 teaspoon chopped garlic and 1 cup sliced mushrooms and cook about 1 minute. Add 1/2 cup corn and 1 small zucchini that’s been halved and sliced. Cook 2 more minutes. Add salt and pepper and 1/2 cup halved grape tomatoes, cook 2 minutes. Add 1 tablespoon fresh chopped cilantro.

Heat 8 inch tortillas in a skillet. Fill with rice, veggies and some shredded cotija cheese. Top with sour cream and a spritz of lemon juice.

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