Arroz Con Pollo Burritos Recipe

Ingredients for Arroz Con Pollo Burritos

• Cooked Chicken
• Long Grain White Rice
• Taco Seasoning
• 2 cups chicken broth
• 1 (28 ounce) can crushed tomatoes, 1 (14.5 ounce) can diced tomatoes, undrained
• Tomatoes
• 1/2 cup chopped green onions
• Flour Tortillas
• Cheddar Cheese
• Salsa (for garnish, amount to taste)
• Guacamole (for garnish, amount to taste)

How to Make Arroz Con Pollo Burritos

1. In a large deep skillet (at least 12 inches), heat 1 tablespoon of olive oil over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Cook until browned on all sides, about 5-7 minutes.
2. Add 1 cup long-grain rice, 1 packet (1 ounce) taco seasoning, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1 (28 ounce) can crushed tomatoes, and 2 cups chicken broth. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
4. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, and 1/2 cup chopped green onions.
5. Warm 12 large flour tortillas according to package directions. Scoop about 1/2 cup of the chicken and rice filling onto the center of each tortilla.
6. Fold in the sides of each tortilla, then roll up tightly to enclose the filling.
7. Place the burritos seam-down in a lightly greased baking dish. Top each burrito with 1/4 cup shredded cheddar cheese, if desired.
8. Bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted and bubbly.
9. Garnish with your favorite toppings, such as salsa, guacamole, sour cream, and fresh cilantro, before serving.