Pork Pineapple Burritos

Instructions

1. 1

   Cook the white rice according to the package directions. Finely dice the onion and bell pepper. Peel, core and chop the pineapple, measuring 200 g. Grate the cheese. Use four large, ready-to-eat flour tortillas, approximately 28–30 cm across and 75 g each.

2. 2

   Add the oil to a deep 30 cm skillet and preheat over medium-high heat for 1 minute, uncovered. Add the pork, onion and bell pepper. Cook uncovered for about 7 minutes, breaking the pork into small crumbles and stirring frequently. Add the cumin, paprika and salt during the final 30 seconds. Check several places with a food thermometer: the pork must reach 160°F/71°C.

3. 3

   Break up the cooked rice and stir it into the same skillet with the pineapple, salsa and 1 tablespoon water. Reduce the heat to medium, cover and cook for 3 minutes, stirring halfway through.

4. 4

   Remove the lid, increase to medium-high heat and stir for 1 minute, until the filling is piping hot and moist without pooled liquid. Check that the rice mixture reaches 165°F/74°C.

5. 5

   Turn off the heat, stir in the cheese and cover for 1 minute to melt.

6. 6

   Divide all the filling between the four room-temperature tortillas. Fold in the sides and roll tightly into four burritos, allowing about 2 minutes for assembly.