Chicken Rice Burritos

By á-24666

Ingredients

• 4 large (burrito-size) tortillas
• 2 cups cooked chicken, shredded
• 1/2 cup green onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked long grain rice (white or brown)
• 1-2 jalapeno peppers, diced (adjust to taste)
• 2 tsp cilantro, chopped finely
• 1 red bell pepper, diced
• 1 cup cheddar or Monterey Jack cheese, shredded (optional)
• 2 tsp olive or canola oil for sautéing
• Salsa and lime wedges, to taste

Preparation

Step 1

Like all burritos, this is a fairly simple recipe, though you will want to allow a little extra time to cook the rice - though instant rice will do if you are genuinely pressed for time.

Start by heating the olive or canola oil in a skillet over medium-high heat and add the red bell pepper, garlic, half of the green onion, half of the cilantro and half of the jalapeno. Sauté for 2 minutes, stirring periodically and add the chicken and rice, cooking until heated through.

Once the chicken mixture is heated through, it is time to start toasting your tortillas. If you are using a gas stove, you can do this right over the flame; however, you can also heat them on a skillet or for a few seconds in the microwave. Fill each tortilla with ¼ of the chicken mixture and top with green onion, cilantro, jalapeno, cheese (if using) and salsa to taste. Fold up each burrito as you go and serve at once.