CHICKEN, RICE, AND BEAN BURRITOS
This is a recipe I found on a cooking blog, The Sister's Dish. These burritos are so easy to make! Once I made them, we LOVED them, and it's a keeper in our house. I have used Pace medium picante sauce in them, and I have also used Mexican-style Rotel (drained), and they were both good. For the rice, I usually make the Quick Spanish Rice recipe on here (#17126), use a cup for the burritos, and then I just serve the rest as a side dish. Hope you like them!
Provided by Greeny4444
Categories Mexican
Time 30m
Yield 6-8 burritos
Number Of Ingredients 6
Steps:
- Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
- Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
- Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
- Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.
Nutrition Facts : Calories 551.2, Fat 12.6, SaturatedFat 3.9, Cholesterol 31.2, Sodium 1121.1, Carbohydrate 83, Fiber 8.8, Sugar 3.5, Protein 25.6
CHICKEN AND RICE BURRITOS
Steps:
- Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
BURRITOS WITH CHICKEN AND RICE
These little guys are food on the run. In Mexico they are a popular street stand food because everything is packed nicely inside the tortilla and there is no sauce needed for them.
Provided by MizEmerilLagasse
Categories Savory Pies
Time 45m
Yield 8 Burritos
Number Of Ingredients 10
Steps:
- Bring a saucepan of lightly salted water to a boil.
- Add the rice and cook for 8 minutes.
- Drain, rinse then drain again.
- Heat the oil in a large saucepan.
- Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
- Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
- Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
- Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
- Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
- Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
- Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
- Stand the plate over boiling water for about 5 minutes.
- Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
- Fold the bottom up and the top down to form a parcel.
- Secure with a toothpick.
- Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
- Remove the toothpick before serving, sprinkle with oregano.
CHICKEN AND RICE BURRITOS
I haven't yet made these but had to save the recipe. They sounded so easy. I got the recipe off of a Mission Tortillas package.
Provided by WINNIE246
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet place chicken, rice, seasonings, water, and tomato sauce. Bring mixture to a boil.
- Cover and simmer 20 minutes, or until rice is fully cooked.
- Add chopped tomato and green onion to combine evenly.
- Place 1/2 cup of mixture in each tortilla and serve with whatever you like. Cheese, salsa, guacamole.
Nutrition Facts : Calories 511, Fat 11.9, SaturatedFat 3, Cholesterol 32.8, Sodium 1197.7, Carbohydrate 77.1, Fiber 5.2, Sugar 4.8, Protein 22.3
TEX-MEX CHICKEN AND RICE BURRITOS
I want to thank Redneck Epicurean (Amy) for her Recipe #167308 as the inspiration to create this recipe. Amy, we'll always remember you.:)
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Warm Mexican chicken and rice mixture in microwave for 2 minutes.
- Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
- Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
- Fold bottom third over mixture,making sure filling is snug.
- Take the right side of tortilla and fold over.
- Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
- Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Nutrition Facts : Calories 489.8, Fat 25.2, SaturatedFat 13.5, Cholesterol 59.3, Sodium 885.1, Carbohydrate 43.9, Fiber 2.6, Sugar 1.9, Protein 21
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