Preparation

• Preheat the oven to 375°F (190°C).
• Rinse rice under cold water until the water runs clear. Add rice and 1 1/3 cups of water to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Salt to taste.
• In a large skillet over medium heat, cook the ground beef, diced onion, and jalapeños until the beef is browned and the vegetables are soft (about 7–10 minutes). Drain excess fat. Season with salt and pepper.
• Stir in ½ cup of enchilada sauce to the beef mixture and spread ¼ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
• Lay a tortilla flat and spread the refried beans down the center. Add 2 tablespoons of shredded cheese, rice, and the beef mixture. Roll the tortilla tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, ensuring they don’t touch each other in the baking dish.
• Pour the remaining enchilada sauce over the top of the burritos. Sprinkle the remaining shredded cheese over the top.
• Bake the burritos for 15 minutes, or until the cheese is melted and the sauce is bubbling.
• Serve hot, spooning the extra sauce from the pan over the top for a fully smothered experience.