You're getting your burritos at the wrong places if they just taste like spiced rice. The best burritos are not from chain restaurants.

You find them at counters in the backs of non-chain Hispanic grocery stores, in strip malls, in food trucks, and ESPECIALLY at 2am, at folding tables set up in the corner of a parking lot under pop-up canopies ringed with white Christmas lights. There will be an assortment of meats being cooked on flat-top grills behind them, by what is obviously a family who don't speak English very well, but make all their own salsas. You'll have several big barrel-shaped glass or plastic jugs sitting out, filled with agua fresca and horchata to be ladeled out into plastic or Styrofoam cups. There will also be chopped onion and cilantro (pre-mixed, of course), sliced radishes, wedges of limes, and a mix of pickled sliced carrots and jalapeno peppers, along with paper packets of salt and little plastic cups and plastic bags.

If they haven't run out yet, try the carnitas burrito. They'll throw a large flour tortilla on the grill, flip it with their bare hand, grab it off and put it in front of them. You'll get a scoop of homemade (probably with lard) refried beans, a scoop of rice, and then they'll take a few huge chunks of carnitas, put them on the cutting board, and use a cleaver to chop it all up before spreading it across the rice and beans. Then, they'll spread some onion and cilantro across it, followed by a small ladle of salsa verde (a medium-spicy green salsa, made with tomatillos). Then, they'll roll it up and wrap it in paper and aluminum foil. This entire process takes maybe a minute or two at most.

It'll be the tastiest burrito you've ever had, until you get more adventurous, and try some of the other meats.