Prepare the rice: Combine rice, water, garlic, turmeric, salt and bay leaf in a saucepan, stirring to combine. Bring the mixture to a boil over medium heat. Reduce to a simmer, cover, and cook for 20 minutes. When finished, discard garlic and bay leaf, fluff with a fork, and place in serving dish.
While the rice is cooking, set out bowls of salsa, avocado, sour cream, and cheese.
Preheat oven to 300. Wrap tortillas in foil and heat for 5 minutes. Turn the oven down to 200 degrees.
Heat the beans in a saucepan on the stove, adding salt and pepper to taste, until hot. Drain excess liquid. Place in a serving bowl.
When the rice is done, beans are hot, and tortillas are warmed, set all the ingredients out assembly-line style. For each burrito, place rice in the center of a tortilla, spoon beans over the rice, add salsa, sour cream, avocado, and cheese. Sprinkle the hot sauce (if desired). Fold each side in over the filling. Alternately, fold in the closest edge over the filling, then the two sides and roll to make a package. Wrap in foil and heat in the oven for 5 minutes.