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.
