Craburritos

This is an idea which I had apparently come up with at some point in the past while I was out shopping and had apparently forgotten about somewhere down the line.  I say this because the other day I was gathering up the bags that had accumulated at my door (I tend to set down the bags at my door, then unload the bags from there instead of moving them into the kitchen first, I'm not sure why) and I discovered that one of them wasn't actually empty and in fact contained three cans.  Remembering why I had bought these I made an unplanned trip to the store for tortillas and cheese (and chips, salsa, and hot sauce).

Ingredients:

1 6oz can of crab meat

1 10oz can of diced tomatoes with green chiles

1 15oz can of frijoles cubanos

1/2 cup rice

tortillas

shredded cheese

hot sauce

Instructions:

Add the contents of all the cans to a pan

Stir in rice

Simmer over medium heat for 10-15 minutes, stirring occasionally

When enough liquid has evaporated/been absorbed into the rice, reduce heat

Heat an additional 5-10 minutes, stirring occasionally until the liquid is gone

Remove from heat

Spread a thin layer of cheese over a tortilla and microwave for 11 seconds

Open the microwave to discover this was not nearly enough time

Microwave for an additional 11 seconds

Scoop a spoonful of the mixture onto the tortilla

Top with hot sauce and wrap

This is a fairly standard burrito recipe.  Meat+tomatoes+beans+rice is a fairly easy burrito filling recipe that I've been eating for years.  This is the first time I've had it with crab though.  In fact, this is the first time that I've cooked with crab.  I've learned that cans of crab meat contain a paper cup thing to contain the crab meat.  I'm not entirely sure why this is a thing, but apparently it is.  

Overall, this worked out fairly well.  The crab was less noticeable than I'd been hoping, so if I try this again I think I'll go with 2 cans of it to see how that goes.  Also, as is apparently my trend with carbs, the rice was a bit harder than I'd been hoping.  I wasn't sure initially if I'd go with it, but when I realized how much liquid there was I realized that need to either add something to wick some of the liquid, cook it longer than I'd normally do in order to evaporate some of the liquid, or drain some of the liquid.  I do think that in the future I'd cook the rice for a bit before starting the main spiel.  One other option I'm considering, that is something that I've had before, is to switch the rice out with Zatarain's Spanish Rice, or something similar.