Ingredients

• 2

  cups
  White Jasmine Rice suggested substitutions
• Red Rice:
• 1

  cups
  Water
• 2
  Tomatoes, large, halved
• 1
  Yellow Onion, small, halved
• 2
  Cloves of Garlic
• 1

  tsp
  Salt
• 1

  tsp
  Neutral Oil
• Crockpot Beans:
• 2

  lb
  Pinto Beans, dry
• 1
  Onion, halved
• 2
  Cloves of Garlic
• 1

  tsp
  Salt
• Chile de Arbol Salsa:
• 4
  Tomatoes, halved
• 1
  Yellow Onion, halved
• ¹⁄₂

  cups
  Water
• 3
  Cloves of Garlic
• 5
  Chiles de Arbol, dried (add more for more spice)
• Collard Burrito:
• 6
  Collard Leaves, whole
• ¹⁄₄
  Purple Cabbage, small, shredded
• 1
  Red Bell Pepper, sliced
• ¹⁄₂

  cups
  Corn Kernels
• ¹⁄₂

  cups
  Cilantro
• Limes for garnish

Instructions

1. Beans: Check for debris, and rinse 2lb of dry beans. Put in crockpot with water to cover plus 3 inches. Add the garlic, onion, and salt. Cover and cook on high for six hours. Short on time? Used canned beans and cook down your vegetables in the oven on a sheet pan at 425 for 30 mins and mix with beans.
2. Rice: Rinse and drain 2 cups of jasmine or basmati rice. In a blender add the tomatoes, garlic, onion, salt, and water. Blend until smooth adding water until you have 4 cups of liquid. Lightly fry the rinsed and drained rice for 5 mins moving constantly until rice is toasty. Add the blended tomato/water mixture to the rice, give it a quick stir then cover and bring to a boil. Turn the heat to low and let water absorb. Do not stir that rice!! Trust the process. When rice visibly has no more water let it sit for 5 minutes off the heat then fluff with a fork.
3. Salsa: Preheat oven to 425. Place tomatoes, onion and garlic on a sheet pan and dry roast for 20 mins until everything is browned, skins on tomatoes popped etc. Place dry chiles de arbol into small foil packet w/edges sealed into oven for 5-7 minutes to burn chiles. In a blender, add chiles, tomato, onion, garlic, salt and 1/2 cup water and blend until smooth. add another 1/2 cup of water if it is too thick. *For more authentic preparation, instead roast all on a comal or in a hot cast iron on stovetop. I evolved my method over the years to use oven for ease of cleanup and to avoid the smoking chiles. My method is unorthodox, but it produces a great flavor.
4. Assembly: In a large pot of boiling water, blanch whole collard leaves until soft. Set aside. The leaves will become the tortilla of the burrito. Fill each burrito with rice, beans, cabbage, bell pepper, corn, and cilantro.