Burrito Beach is a group of Mexican restaurants all around Chicago. They also have one out at O’Hare Airport in Terminal 3 American Airlines. This is how they make their rice which they simply call Burrito Rice. The only difference is they don’t use green peas.
2 Tablespoons Olive Oil
2 Cups White Rice
1/2 Cup minced Onion
2 Tablespoons chopped Garlic
2 Cups Chicken Stock
1.5 Cups Michelada Love
1/2 teaspoon each: Salt and Pepper
1/2 Cup Green Peas
Place oil, rice, onion and garlic into a large pan.
Mix and stir ingredients over high heat on the stove.
After a couple minutes rice and onions will start to turn slightly brown.
Add all remaining ingredient, minus peas, to pan.
Stir everything together and cover pan.
Let rice gently simmer until cooked, about 18 minutes.
Remove pan from stove and remove lid.
Toss peas in pan and mix a few times to blend.
Cover pan and let rest 5 minutes before serving.