![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2025\/08\/a4e13f4199b6de03bebd3c5a4d70659b.jpg\")
<\/p>\n<\/p>\n
500g (1 lb) ground beef<\/p>\n
1 medium onion, finely chopped<\/p>\n
2 cloves garlic, minced<\/p>\n
1 tsp cumin<\/p>\n
1 tsp smoked paprika<\/p>\n
1 tsp chili powder<\/p>\n
\u00bd tsp oregano<\/p>\n
Salt & pepper to taste<\/p>\n
2 tbsp tomato paste<\/p>\n
\u00bd cup beef broth or water<\/p>\n
2 large poblano peppers, halved lengthwise and deseeded<\/p>\n
Olive oil for brushing<\/p>\n
Pinch of salt<\/p>\n
1 \u00bd cups long-grain rice<\/p>\n
3 cups chicken broth<\/p>\n
\u00bd cup tomato sauce or blended tomatoes<\/p>\n
1 small onion, minced<\/p>\n
1 clove garlic, minced<\/p>\n
\u00bd tsp cumin<\/p>\n
\u00bd tsp paprika<\/p>\n
Salt to taste<\/p>\n
2 tbsp oil<\/p>\n
2\u20133 large burrito-size flour tortillas<\/p>\n
1\u20131 \u00bd cups shredded mozzarella or Oaxaca cheese (for stretchiness)<\/p>\n
Sour cream (optional)<\/p>\n
<\/p>\n<\/div>\n
<\/p>\n
In a saucepan, heat oil over medium heat. Add rice and toast until golden, stirring often.<\/p>\n
Add onion and garlic, cook 1\u20132 minutes.<\/p>\n
Stir in cumin, paprika, tomato sauce, and chicken broth.<\/p>\n
Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (about 18\u201320 min).<\/p>\n
Brush poblano halves lightly with olive oil and sprinkle with salt.<\/p>\n
Roast in the oven at 200\u00b0C (400\u00b0F)<\/strong> for 15\u201320 min until skins blister, or char directly over a gas flame.<\/p>\n Heat a skillet over medium-high heat, cook beef until browned. Drain excess fat.<\/p>\n Add onion, garlic, cumin, paprika, chili powder, oregano, salt, and pepper. Cook 2\u20133 min.<\/p>\n Stir in tomato paste and beef broth, simmer until slightly thickened (about 5 min).<\/p>\n Warm tortillas to make them pliable.<\/p>\n Layer Mexican rice in the center, then place a roasted poblano half on top.<\/p>\n Spoon beef filling over poblano, then add a generous amount of shredded cheese.<\/p>\n Fold sides over and roll into a tight burrito.<\/p>\n Lightly toast burrito in a dry skillet until golden and cheese melts inside.<\/p>\n Serve hot, optionally with sour cream or salsa.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Beef Filling 500g (1 lb) ground beef 1 medium onion, finely chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp smoked paprika 1 tsp chili powder \u00bd tsp oregano Salt & pepper to taste 2 tbsp tomato paste \u00bd cup beef broth or water For the Poblanos 2 large poblano peppers, […]<\/p>\n","protected":false},"author":1,"featured_media":6831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t3. Cook the Beef Filling<\/h3>\n
4. Assemble the Burrito<\/h3>\n
5. Toast & Serve<\/h3>\n