1 cup uncooked rice
2 cubes chicken bouillon
1 can black beans
12 oz. pulled pork
12 oz. shredded cheese
10 oz. crushed pineapple
1/2 cup diced jalapenos (pickled)
1 packet taco seasoning
In a medium pot, bring 1 cup uncooked rice, 2 cups water and 2 chicken bouillon cubes to a boil with a lid in place. Once it comes to a rolling boil, reduce the heat to low and simmer for 45 minutes. That is your seasoned rice for the burritos.
In a skillet, heat the 12 oz. of shredded pork, 3/4 cup water and 1 packet of taco seasoning until it is thick, bubbly, well mixed and heated through. Remove from heat and save for burrito assembly.
Drain the black beans in a colander and rinse under cold water. Place the stack of tortillas on a plate and microwave for 30-45 seconds. The steam generated in the microwave will soften the tortillas and make them more pliable for rolling.
Begin the burrito assembly by placing 1/3 cup of cooked rice on the tortilla. Top with 1/3 cup beans, 2 oz. of seasoned pork, 1/2 cup cheese, crushed pineapple and diced jalapenos. Roll the burrito then wrap in foil. You can either keep the burritos in the refrigerator, ready to reheat (up to one week), or freeze them in a heavy duty freezer bag. Frozen burritos can easily be heated (after removing foil) in the microwave!