Chicken Rice Burritos
Kathy Loos
Taste of Home 1997
ingredients
- 1 Tblsp. sliced green onion or 1 tsp. dried minced onions
- 1 garlic clove (or more to taste)
- 1 Tablespoon butter
- 3 1/2 cups shredded chicken
- 1 1/2 tsp. chili powder
- 1 1/4 cups chicken broth, divided into 1/4 cup + remainder
- 1/2 jar picante or salsa, divided into 3/4 + remainder
- 1/2 cup uncooked long grain rice
- 1/4 cup sliced ripe olives
- 1 1/2 cups shredded cheddar cheese, divided into 1 cup + 1/2 cup
- 6 (10 inch) flour tortillas, warmed
- optional toppings: salsa, cheese, or sour cream
directions
- 1
Chicken mixture:
- 2
In a skillet, saute onions and garlic in butter until tender. Stir in the chicken, chili powder, 1/4 cup broth, and 3/4 of salsa. Heat through; set aside.
- 3
Rice:
- 4
In a medium saucepan, bring rice to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in remaining salsa; cover and simmer 5-10 minutes or until rice is tender.
- 5
Stir into chicken mixture. Add olives and 2 cups of cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in ungreased 13 x 9 x 2 pan. Sprinkle with remaining cheese. Cover and bake at 375˚ for 10-15 minutes or until heated through.
notes
1 chicken breast ≈ 1 cup cubed
Source: Kathy
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