Craving a cheesy, comforting, and incredibly satisfying meal? Look no further than this Quick & Easy Burrito con Queso recipe! Forget complicated Mexican restaurant orders and lengthy cooking times; this recipe delivers authentic flavor in a fraction of the time, thanks to the magic of the Instant Pot for perfectly cooked Mexican rice. We'll build layers of deliciousness, starting with a flavorful rice base and culminating in a molten cheese explosion that will have you reaching for seconds. This dish is perfect for a weeknight dinner or a casual weekend gathering.
Imagine warm, fluffy rice mingling with a generous helping of melted cheese, all nestled within a soft tortilla. Sounds incredible, right? This recipe simplifies the process, offering a step-by-step guide to achieving burrito con queso perfection. Get ready to dive into the delicious details and learn how to make this irresistible dish from start to finish.
Tools Needed
- Instant Pot
- Saucepan
- Frying Pan
Ingredients
- Ghee: 1 tablespoon
- Long grain rice: 2 cups
- Doughnut holes
- Cumin: 1-2 teaspoons
- Tomato sauce: 1 can
- Chicken bouillon: 1 1/2 tablespoons
- Garlic powder: 1/2 tablespoon
- Onion powder: 1/2 tablespoon
- Black pepper
- Water: 1 1/2 cups
- Ground beef: 1.3 lbs
- Tortillas
- Heavy whipping cream: 3/4 cup
- Pickle jalapeño juice: 1 tablespoon
- Queso cheese (from bag)
- Tomatoes
- Onions
- Cilantro
- Lime or lemon juice
- Salt
- Paprika
Step-by-Step Instructions
Step 1. Prepare the Rice and Beef
- Start by pressing the sauté button on your Instant Pot. Add one tablespoon of ghee (or your favorite oil), two cups of long grain rice, and brown the rice for 3-4 minutes.
- In a separate pan, cook ground beef until browned and no pink remains. Season with black pepper, garlic powder, onion powder, paprika, and salt.
Step 2. Make the Queso and Pico de Gallo
- In a saucepan over medium-high heat, combine 3/4 cup heavy whipping cream and 1 tablespoon of pickle jalapeño juice. Add queso cheese from the bag and stir until melted and creamy. Reduce heat to low to prevent burning.
- Dice tomatoes, onions, and cilantro. Add salt and lime or lemon juice to taste.
Step 3. Assemble the Burritos
- Warm tortillas. Fill each tortilla with rice, ground beef, queso, and pico de gallo. Roll up and enjoy!
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For extra flavor in your rice, use cumin (1-2 teaspoons).
- If making queso in the oven, half-and-half works better than heavy cream. For stovetop, heavy cream provides better thickness and creaminess.
- When making pico de gallo, remove the seeds from jalapeños to reduce spiciness. Avoid the veins—that’s where the spice is!
Nutrition
- Fat: 60-80g
- Carbs: 100-130g
- Protein: 50-60g
FAQs
1. Can I use a different type of rice?
While this recipe uses long-grain white rice, you can experiment with other varieties. However, cooking times may need adjustment. Check your rice package for instructions.
2. What kind of cheese should I use?
A blend of Mexican cheeses like Monterey Jack, cheddar, and queso quesadilla works best. You can also use a pre-shredded Mexican cheese blend for convenience.
3. Can I make this recipe without an Instant Pot?
Yes! You can cook the rice on the stovetop using traditional methods. Look up a recipe for stovetop Mexican rice and substitute it for the Instant Pot instructions in this recipe.
This Quick & Easy Burrito con Queso recipe, utilizing the convenience of the Instant Pot, delivers a restaurant-quality meal in minutes. Enjoy the comforting flavors and satisfying texture of perfectly cooked rice paired with a generous layer of melted cheese. So grab your ingredients and get ready to experience the deliciousness!