STAND 'N STUFF™ BURRITO BOWLS

Stand 'N Stuff™ Burrito Bowls image

Try a favorite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 cup uncooked converted white rice
1 package (1 oz) Old El Paso™ taco seasoning mix
1 3/4 cups water
4 Old El Paso™ Soft Tortilla Bowls
1 cup guacamole
1 cup shredded lettuce
1 cup sour cream

Steps:

In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.

Nutrition Facts : Calories 620, Carbohydrate 63 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 790 mg, Sugar 7 g, TransFat 0 g