Courtesy of Zatarain's
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 12 servings.
1 pound fresh gluten-free chorizo or spicy pork sausage
2 1/2 cups water
1 package Zatarain's Dirty Rice Mix, Original
1 tablespoon butter
12 corn tortillas (8-inch)
1 1/2 cups salsa
3/4 cup sour cream
1 cup shredded Monterey Jack or Mexican blend cheese (make sure it's gluten-free)
1/4 cup chopped cilantro
1. Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
2. Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.
3. Spoon rice and egg mixture into each warmed corn tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.
*Some of these ingredients may be processed with or contain gluten. Please read all ingredient labels or check with manufacturers to ensure safety.