Ingredients: |
Ingredients:
1/2 cup uncooked regular long-grain white rice
1cup 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 golden raisins
2 teaspoons unsweetened regular or dark baking cocoa
2 tablespoons finely ground almonds
1lb 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
Flour Tortillas for Burritos
2 cups shredded sharp Cheddar cheese (8 oz)
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Directions: |
Directions:
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.
In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
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.
Meanwhile, heat tortillas as directed on package. To assemble, spoon 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.
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This recipe for Spicy Mole Pork Burritos is from