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Chicken-Rice Burritos Recipe


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     Chicken-Rice Burritos

Category   Entrees - Maindishes
Sub Category   None

1 tablespoon(s) olive oil
1 cup(s) fresh or frozen corn kernels
1/2 cup(s) diced red onion
1 can(s) (16-ounce) black beans, rinsed, drained
3 cup(s) cooked long-grain rice
1 jar(s) (16-ounce) chunky-style tomato salsa (mild, medium, or hot) Read more- Easy Chicken-Rice
3 cup(s) cooked, shredded chicken
1 1/2 cup(s) shredded Monterey Jack cheese
1/2 teaspoon(s) freshly ground pepper
6 (10-inch) flour tortillas
1/2 cup(s) cilantro leaves
Olive oil cooking spray

1. Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350 degrees F.
2. Heat oil in a large nonstick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.
3. In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in microwave or on stove-top according to package directions.
4. To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito. Lightly coat burritos with cooking spray. Place on griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. Serve with accompaniments.

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