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(OZ) EASY CHICKEN AND RICE BURRITOS Recipe

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     (OZ) EASY CHICKEN AND RICE BURRITOS

(OZ) EASY CHICKEN AND  RICE BURRITOS

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   35 minutes

Ingredients
1 pkg. FLOUR TORTILLAS
1 med. boneless skinless CHICKEN BREAST (or 1 1/2 - 2 cups prepared)
1 pkg. Knorr Fiesta Sides SPANISH RICE
1/4 cup CHOPPED ONION
7.8 oz. can La Costena HOMESTYLE SALSA
Shredded MEXICAN FOUR CHEESE blend
2 cups WATER
1 Tbl. OLIVE OIL
CHILI POWDER
 

Instructions
Empty can of salsa into bowl and refrigerate. Pan-fry chicken in oil until done (about 10 minutes per side on med.) Cut chicken to desired size chunks and sprinkle lightly with chili powder.
Place tortillas on cookie sheet(s) in warm oven. In pot, add water, and stir in chicken, rice, and onion and bring to a boil. Cover and reduce heat. Simmer about 7 minutes and let sit 2 minutes.
Place desired amount on warmed tortilla along with at least 1 Tbl. of salsa and a pinch of cheese. (Do not over-do the cheese). Fold Burrito-style.
EVEN BETTER RECIPE - prepare Chicken-and-Rice variation of SPANISH RICE recipe (see). Prepare also SALSA FRESCA recipe (see).
Serving Suggestions
Serve with buttered black beans or corn-on-the-cob.


Originally Submitted
10/18/2010





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