Picante Chicken Rice Burritos Food

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.

PICANTE CHICKEN RICE BURRITOS

Steps:

• 1. 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. 2. 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. 3. Meanwhile, preheat oven to 375 degrees F (190 degrees C). 4. 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. 5. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

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.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute 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 picante sauce; cover and simmer 5-10 minutes or until rice is tender.
• Stir into chicken mixture.
• Add 2 cups of cheese.
• Spoon 1 cup filling, off center on each tortilla.
• Fold sides and ends over filling, then roll up.
• Arrange burritos in two ungreased 13 x 9 inch baking dishes.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 for 10-15 minutes or until heated through.
• Garnish with picante sauce and cheese.

CHICKEN RICE BURRITOS

Steps:

• Saute onions in butter until tender. Stir in chopped chicken, chili powder, 1/4 cup of the broth and 3/4 cup picante sauce. Heat through and set aside.
• Bring rice and remaining broth to a boil. Reduce heat, cover and simmer 20 minutes.
• Stir in remaining picante sauce. Simmer 5 to 10 minutes.
• Add chicken and cheese and spoon into warm tortillas.