Have you ever read the instructions on a Pop-Tart box? We all know that you can pop them in a toaster for a few minutes, but I bet you didn’t know that the box also provides microwave instructions. And what are those instructions? “Microwave on high for 3 seconds” — THREE seconds! Look, people, if you only have three seconds to devote to preparing your meals, you might want to work on your time management skills…
This recipe, unfortunately, takes longer than three seconds. But if you use leftover brown rice and pre-made salsa, I’m betting you can have it done in under 2 minutes. It’s the perfect afternoon / after-school snack.
At the heart of this recipe is a shockingly tasty Spanish-style rice that doesn’t require any prep. You simply add salsa and lime juice to rice and eat it with tortilla chips or rolled up inside a tortilla, like we’re doing here. For something so simple, it is incredibly satisfying and delicious.
Makes 6 taquitos
- 1 1/2 cups cooked brown rice
- 3 tablespoons roasted salsa (recipe below)
- 1 lime (juice)
- 6 small corn tortillas
To make the filling, simply grab about 1 1/2 cups cold leftover rice, spoon in a little salsa and some lime juice. Mix together and you have instant Spanish rice. This also goes great right out of the bowl with tortilla chips.
Put it all together by spooning some of the “Spanish rice” into a corn tortilla. Lay them flat and warm in the microwave. Honestly, the microwave is the only thing that works for this. The tortilla needs to be really warm and soft in order to roll up into a taquito. If the tortilla is too cold or dried out (oven), the tortilla will simply crack. The microwave, surprisingly, gives these tortillas the perfect moist texture that allows them to be rolled.
Once the rice is warm and the tortilla is soft, roll them up as tightly as possible. You can use toothpicks to hold things together if they start to unroll. If you have another two minutes, you can mash an avocado with some salt, cilantro, and lime juice to serve on the side.
Roasted Salsa Recipe
- 5 medium roma tomatos
- 1 small white onion
- 3 cloves garlic
- 2 peppers (Jalapeños)
- 2 limes (juice)
- Sea salt to taste
- 1/4 cup chopped cilantro
The only downside of this homemade recipe is that you’ll never again want to eat the store-bought stuff. This salsa is in a league of its own.
Cut the tomatoes, jalapeños, and onion in half and add them to a baking sheet along with the whole garlic (leave the skins on). Turn on your oven’s broiler to high and add the baking sheet to the top-most rack. Allow the veggies to broil for 4-8 minutes, then move everything around and return to the broiler until the tomatoes start to wilt and the onions start to brown.
Remove from the oven and allow to cool for a few minutes. Then, add everything to a food processor and pulse until the ingredients are the right consistency for salsa. NOTE: You may want to start with less onion and less jalapeño and use your taste to determine if you’d like to add more.
Finally, add the chopped cilantro, lime juice, and sea salt to taste. Pulse again to incorporate the new ingredients. Give the final salsa a taste and adjust any seasonings as needed.