Instructions:

1. Prepare the Mexican Rice

In a saucepan, heat oil over medium heat. Add rice and toast until golden, stirring often.

Add onion and garlic, cook 1–2 minutes.

Stir in cumin, paprika, tomato sauce, and chicken broth.

Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (about 18–20 min).

2. Roast the Poblano Peppers

Brush poblano halves lightly with olive oil and sprinkle with salt.

Roast in the oven at 200°C (400°F) for 15–20 min until skins blister, or char directly over a gas flame.

3. Cook the Beef Filling

Heat a skillet over medium-high heat, cook beef until browned. Drain excess fat.

Add onion, garlic, cumin, paprika, chili powder, oregano, salt, and pepper. Cook 2–3 min.

Stir in tomato paste and beef broth, simmer until slightly thickened (about 5 min).

4. Assemble the Burrito

Warm tortillas to make them pliable.

Layer Mexican rice in the center, then place a roasted poblano half on top.

Spoon beef filling over poblano, then add a generous amount of shredded cheese.

Fold sides over and roll into a tight burrito.

5. Toast & Serve

Lightly toast burrito in a dry skillet until golden and cheese melts inside.

Serve hot, optionally with sour cream or salsa.