Burritos With Chicken And Rice Food

CHICKEN, RICE, AND BEAN BURRITOS

Steps:

• Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
• Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
• Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
• Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.

EASY CHICKEN BURRITOS WITH MOJO

Steps:

• Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
• To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
• Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
• Yield: 8 servings
• Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
• Yield: 8 servings

CHICKEN BURRITO

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

EASY CHICKEN-RICE BURRITOS

Steps:

• Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
• Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
• Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

PICANTE CHICKEN RICE BURRITOS

Steps:

• 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. Heat through, then set aside.
• To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
• Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

CHIPOTLE CHICKEN RICE BURRITOS

Steps:

• Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

BURRITOS WITH CHICKEN AND RICE

Steps:

• Bring a saucepan of lightly salted water to a boil.
• Add the rice and cook for 8 minutes.
• Drain, rinse then drain again.
• Heat the oil in a large saucepan.
• Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
• Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
• Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
• Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
• Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
• Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
• Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
• Stand the plate over boiling water for about 5 minutes.
• Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
• Fold the bottom up and the top down to form a parcel.
• Secure with a toothpick.
• Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• Remove the toothpick before serving, sprinkle with oregano.

CHICKEN AND RICE BURRITOS

Steps:

• In a large skillet place chicken, rice, seasonings, water, and tomato sauce. Bring mixture to a boil.
• Cover and simmer 20 minutes, or until rice is fully cooked.
• Add chopped tomato and green onion to combine evenly.
• Place 1/2 cup of mixture in each tortilla and serve with whatever you like. Cheese, salsa, guacamole.

CHEESY CHICKEN RICE BURRITOS

Steps:

• Prepare the rice as directed on the package then set aside to be used later.
• Heat the oil in a frying pan then cook the chicken until no longer pink. Mix the salsa, taco sauce, & cheese in with the chicken. Add half of the rice to the pan & save the rest as a side dish.
• Put between 3-4 tablespoons of the chicken mixture onto each tortilla & roll up. Lay them on a baking sheet & cook on 350 for 10 minutes. Serve immediately.

TEX-MEX CHICKEN AND RICE BURRITOS

Steps:

• Warm Mexican chicken and rice mixture in microwave for 2 minutes.
• Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
• Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
• Fold bottom third over mixture,making sure filling is snug.
• Take the right side of tortilla and fold over.
• Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
• Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.

EASY BURRITO CASSEROLE

Steps:

• Preheat the oven to 350°F.

CHICKEN AND RICE BURRITOS

Steps:

• Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.