Picante Chicken Rice Burritos
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Green Onion (chopped)1 clove
Garlic (minced)1 tbsp
Chili Powder2.5 cups
Chicken Broth (divided)1 cup
Black Olive (sliced)Directions:
1
Mix well
2
To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce
3
Heat through, then set aside
4
To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil
5
Reduce heat, cover pan and simmer for 20 minutes
6
Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender
7
Meanwhile, preheat oven to 375 degrees F (190 degrees C)
8
To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese
9
Spoon 1 cup of filling onto each tortilla, off center
10
Fold sides and ends over filling, then roll up
11
Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top
12
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through