***Needs to marinate***
4 garlic cloves, finely minced
1/4 cup lime juice
1 tsp ground cumin
2 tbsp vegetable oil
1 tsp salt
2 lb steak, sliced thin
15.25 oz can of corn
10 oz can of diced tomatoes/green chiles
1 1/2 cup pepper jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 1/2 cup rice
3 cups water
2 tsp cumin
1 tsp chili powder
small onion (about 1 cup), diced
medium green pepper (about 1 cup), diced
1 tbsp vegetable oil
12 burrito shells (you want big ones)
Marinade the meat in the first five ingredients overnight in the refrigerator (you can shortened this if you need to, probably if you threw it in before you went to work, it's would be more than ready when it was dinner time). Turn over a few times (if you remember).
Cook rice with the water, cumin and chili powder. This is just by the instructions on the back, but I'm adding some flavor with the cumin and chili powder. This should take about 20 minutes. Once rice is going, cut up onion and green pepper and sauté them in the vegetable oil until tender. At the same time, drain marinate off the meat and cook that. In a large bowl, mix cooked rice, cooked vegetables, cooked meat, corn (just drain the can and dump in), tomatoes/chiles (drain and dump in), and both cheeses. Mix well. Fill each shell with this mix. Roll burrito style (I find it easiest to fold in the ends and then roll the burrito). Put burritos in pan and bake at 425 for 10-15 minutes. Cut in half and serve.
Makes 12 burritos (approximately) [yes, this is a lot, but this freezes really well. I always make this many and then freeze the rest. Wrap in tin foil and then put in zip lock. To reheat put in microwave about 3 minutes and it's perfect - great lunch for one!].