Add tomatoes and their liquid along with the onion to a blender and puree. Set 2 cups aside, and place any extra in the freezer for next time!

Rinse the rice in a mesh colander until the water runs clean.

In a large pot over medium heat, add canola oil. Once hot add the rice and stir for 5-6 minutes until the rice starts to become slightly golden. Next add the garlic and jalapeno, sauteing for 1-2 minutes until fragrant.

To the pot add 2 cups of the pureed mixture, vegetable broth, and chicken seasoning. Stir well until incorporated and bring to a boil. Reduce heat to low and cook covered until all liquid is gone - about 15-20 minutes.

Remove pot from heat and allow rice to sit covered for an additional 10 minutes.

Meanwhile, it’s time to make the TVP ‘meat’.

Add the water and vegetable broth to a medium-sized pot over medium-high heat and bring to a boil. Once boiling add in the TVP, stirring well for 3-5 minutes.

Next, add the oil, soy sauce and taco seasoning. Stir constantly for 3-5 minutes until the mixture comes to together and starts to resemble that of ground meat. Set aside.

For the chili lime sauce add the sour cream, chili powder, lime juice and salt to a bowl and whisk together until well combined.

To prepare the burritos - take 1 tortilla and spread 2 tablespoons of refried beans on the bottom. Next, add the Mexican rice and some of the burrito meat. Top with lettuce, onions, bell pepper, jalapeno, and corn. Drizzle with a healthy serving of our chili lime sauce and top with hot sauce if desired. Roll into a burrito.

Place the burrito, fold side down, onto a pan over medium heat for 1-2 minutes until the bottom becomes slightly golden brown. This will help to seal the burrito.

Serve and enjoy!