Golden Fritter Burrito with Fiesta Rice | Perdue Foodservice Products Find Products By Protein Chicken Turkey Pork Beef By Attribute No Antibiotics Ever/Antibiotic Free 100% Vegetarian Fed with No Animal By-Products Organic/Non GMO/Free Range Halal Certified Gluten Free More Search Filters Brands PERDUE® HARVESTLAND® Organic PERDUE® HARVESTLAND® PERDUE® NAE PERDUE® KINGS DELIGHT® CLUX DELUX® The Perdue Difference The Perdue Difference Tiers of Value Organic No Antibiotics Ever 100% Vegetarian Diet Animal Care Clean Label Never Imported Menu Ideas Resources Trends & Insights Broker Locator FAQs Press Releases Poultry Welfare Perdue Farms All Resources Segments Healthcare College & University K-12 Schools Independent Restuarants Military C-Store All Segments Offers Offers Merchandising Materials Menu Ideas Golden Fritter Burrito with Fiesta Rice Golden Fritter Burrito with Fiesta Rice Servings: 10 Serving Size: 3 tortillas Print Email Contact Us Ingredients 30 Golden Tenderloin Fritters 30 12-inch Flour Tortilla 20 oz. Black Bean Salsa (tomato, black beans, red onion, garlic, lime, cilantro) 10 oz. Shredded Cheddar 10 oz. Guacamole 10 oz. Sour Cream 1 Red Pepper (Small Dice) 1 Red Onion (Small Dice) 2 1/2 c. Long Grain White Rice 1 tbsp. Garlic — minced 2 tbsp. Cilantro (chopped) 1/4 tsp. Cayenne 1/4 c. Green Onions (chopped) 5 c. Chicken Stock 2 tbsp. Butter Instructions Deep fry fritters 3-5 minutes @ 350ºF or to an internal temperature of 165ºF. Steam the tortillas until they are very easy to fold. Spread the guacamole and sour cream across the middle of the tortillas. Layer the fritters, cheese and salsa atop the condiments and proceed to roll up in a traditional burrito fashion. To make the rice, saute the red peppers, onion and garlic in butter over medium heat. Once the vegetables start to become soft and translucent, add the chicken stock and rice. Bring to a boil, and then reduce to a simmer, cooking until the liquid is absorbed and the rice becomes tender. Once the rice is cooked, mix in the chopped green onions, cilantro, and season with salt, pepper and cayenne. Serve on the side.