Best Tex Mex Chicken And Rice Burritos Recipes

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

TEX-MEX CHICKEN AND RICE BURRITOS

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.

TEX MEX CHICKEN BURRITO

Steps:

• Learn how to make the perfect simple burrito in just 20 minutes using chicken and a convenient blend of our Success Garden and Grains™ White Rice, Black Beans, Corn, & Bell Peppers. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a medium skillet over medium heat. Add onions and taco seasoning and sauté 2 minutes. Add chicken and rice and sauté 2 more minutes, until mixture is hot and well combined. Step 3
• Wrap tortillas in damp paper towels and microwave 1 minute, or until warm and pliable. Step 4
• Divide hot rice mixture in center of warm tortillas. Top each with cheese and pico de gallo. Step 5
• Roll into burrito shape. Serve with guacamole and lime wedges. Recipe Tip Substitute chicken with cooked ground beef. Use salsa instead of pico de gallo. Omit tortillas and serve in bowls with tortilla chips.

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

TEX-MEX CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish.
• Combine all the ingredients, reserving 3/4 cup of cheese.
• Place in the casserole dish.
• Top with the reserved cheese and cover with foil.
• Bake 25 minutes.
• Uncover and bake until lightly browned, about 10 minutes.