Mission-Style Burrito Rice & Beans

Stuffed to the brim with golden rice, creamy pinto beans, and char-grilled marinated skirt steak, San Francisco’s Mission burrito is a Cal-Mex classic. Here’s how to make it.

Ingredients

• For the Beans:

• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium (6-ounce; 180g) yellow onion, diced
• 3 medium cloves garlic, minced
• 2 teaspoons whole cumin seeds, toasted and ground (see note)
• 2 dried bay leaves
• 2 cups (14 ounces; 400g) dry pinto beans
• 6 cups homemade chicken stock or store-bought, low-sodium broth
• Kosher salt

• For the Rice:

• 2 tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable
• 1 1/4 cups (8.8 ounces; 250g) long grain rice, rinsed and drained
• 1 medium (6-ounce; 180g) yellow onion, finely diced
• 3 medium cloves garlic, minced
• 2 tablespoons tomato paste
• 2 1/4 cups (530ml) homemade chicken stock or store-bought, low-sodium broth
• 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

• To Cook Carne Asada and Assemble Burritos:

• Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet
• Six 12- to 13-inch flour tortillas
• 1 pound (455g) shredded Monterey Jack cheese
• 1 recipe guacamole
• 1 recipe pico de gallo , drained of excess liquid
• Sour cream, as needed

Instructions

2. For the Beans: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion and cook, stirring, until softened and just starting to brown, about 6 minutes. Stir in garlic, cumin, and bay leaves and cook until fragrant, about 30 seconds.
3. Add beans, chicken stock, and a large pinch of salt and bring to a boil over high heat. Reduce to a bare simmer, cover, and cook until beans are just tender, about 2 hours 30 minutes; add water at any point to keep beans covered.
4. Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer; top up with water as needed to keep beans just covered. Once beans are fully softened, allow liquid to reduce into a rich, creamy broth. Season with salt, if needed. Discard the bay leaves. Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.
5. For the Rice: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes. Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes. Stir in tomato paste and cook until slightly darkened, about 1 minute.
6. Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing. Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use