Directions

• Make the rice: Rinse the rice until water comes out clear. Heat the oil in a medium size pot, over medium high heat. Then, add the drained rice and onion. Sauté until the aromas are released, about three minutes. Pour in the water and add the salt. When the water reaches a boil, lower the heat to medium-low and cover the pot. Cook on a gentle simmer until the water has evaporated and grains are tender but not mushy. Turn off the heat, let the rice rest for about 10 minutes, covered. Add the zest, lime juice and cilantro. Mix until well combined. Set aside until needed. 
• Beans: heat the oil in a large pan, over medium heat. Sauté the onions until golden brown. Then, add the garlic and cook for about two minutes. Pour in the cooked beans and some of the liquid they were cooked in. Stir and cook until the liquid thickens and coats the beans. Stir in the salt and keep covered off the heat until needed. 
• Chipotle sauce: Add all the ingredients into a blender and process until completely smooth. Transfer into a container, cover and let it sit in the fridge until needed. 
• Ground beef: Place a large pan over medium-high heat. Pour in the oil and once hot, add the ground beef. Using a potato masher, press down until most of the surface is covered by the meat. Let the underside brown. Then, break it apart. Add the ancho chile, paprika, ground onion, ground garlic, cumin, and kosher salt. Mix to distribute evenly among the meat. Once fully cooked, pour in the broth. Let the broth reduce until almost gone but the meat remains moist. Remove from the heat and keep covered. 
• Make the pico de gallo. Mix in the avocado. 
• Heat an extra large flour tortilla for a few second, just until flexible. Add the rice, beans, meat, pico de gallo, cheese, lettuce and chipotle sauce to the center of the tortilla. 
• Roll the burrito: 
  a. Fold both ends of the tortilla inward to make sure the filling does not fall out.
  b. Fold the bottom over the filling and carefully tuck to tighten it. 
  c. Fold any extra tortilla flaps on both sides; inward, to line them with the burrito ends. 
  d. Continue rolling until you reach the end of the tortilla, seam side down. 
• Cut in half and serve with a side of the sauce for dipping purposes. ENJOY!
• Alternative: Turn it into a burrito bowl with a bed of lettuce as your base. Then top with the remainder of the components, as desired.