Dinner Tonight: Rice And Bean Chimichanga Recipe – a delicious recipe with vegetable oil, flour, red chile powder, chicken stock, garlic, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pour 2 tablespoons of the oil into a pot set over medium heat. Whisk in the flour, and cook for a minute until darkened slightly. Add the red chile powder and the garlic. Stir well, and cook for a minute.
2
Slowly add the chicken stock, stirring well to avoid lumps. Season with salt, turn the heat to a simmer and cook for 15 minutes.
3
While that's going on, fill a large pot with enough oil to come about 4 inches up the sides. Bring the temperature to 375u00b0F.
4
Divide the rice and beans amongst the tortillas. Add a handful of grated Monterey cheese to each. Fold up like a burrito. Secure the ends with a few toothpicks.
5
Fry the burritos until golden brown, about 3 minutes total. Drain them on a paper towel. Serve with a ladle full of the sauce and more cheese.
754
kcal
Calories
14
g
Fat
102
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for frying, 2 tablespoons flour, 4 tablespoons red chile powder, 2 cups chicken stock, and more.
Yes, Dinner Tonight: Rice And Bean Chimichanga Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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