Shrimp Burritos

This recipe comes from allrecipes.com So because I'm lazy the ingredients and directions are copy and pasted, I've added my own thoughts in Italic. Oh this does serves 6.

* 2 tablespoons vegetable oil
* 1/2 cup chopped onion
* 3/4 cup long-grain white rice UNCOOKED
* 3/4 teaspoon cumin
* 3/4 teaspoon garlic salt
* 1 1/2 cups chicken broth
* 1/2 cup canned diced tomatoes
*
* 1 (16 ounce) can refried beans
* 3/4 teaspoon garlic salt
* 1/2 teaspoon ground black pepper
*
* 12 ounces frozen cooked shrimp without tails, thawed
* 2 teaspoons minced garlic
*
* 1/2 cup plain yogurt OPTIONAL
* 1/2 cup mayonnaise OPTIONAL
* 2 teaspoons pureed chipotle peppers in adobo sauce OPTIONAL
*
* 6 (10 inch) flour tortillas, warmed
* 3 cups shredded Cheddar cheese
* 1/3 cup salsa


1. Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.

2. In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through. I thought this made for a lot of dirty pans so I added this step in with the rice.

3. Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned. We added 1 precooked and precubed chicken breast with the shrimp when we coated the shrimp in garlic. I'm not a fan of shrimp and my children are hit and miss with it. Once our shrimp/chicken was warmed we added that too with the rice. Honestly all this did was make the pictures kind of "what-in-the-world-is-that"ish. But as you can see it wasn't nasty looking.

4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use. We skipped this. I wasn't in the mood for spicy. But thinking about it now I think the yogurt and the mayo would of really cooled the chipotle peppers down. I kind of wish we had done this.

5. Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve. Umm, yeah the the way I put together a burrito is very important. Whatever. Besides we saved on dishes and mixed everything together. Oh, my DH (Designated Husband) did think sour cream was a fabulous addition.

Overall my impressions were VERY positive (fabulous, yummy, winner all come to mind). My picky 4 and 2 year olds cleaned their plates. We will definitively be making this again.