Ingredients for Arroz Con Pollo Burritos
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 packet (1 ounce) taco seasoning
- Not specified
- Not specified
- 1 (28 ounce) can crushed tomatoes and 1 (14.5 ounce) can diced tomatoes
- 1/2 cup chopped green onions
- 12 large flour tortillas
- 3 cups shredded cheddar cheese
- As desired (garnish)
- As desired (garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- As desired (sour cream)
- As desired (fresh cilantro)
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How to Make Arroz Con Pollo Burritos
- 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.
- 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.
- 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.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, and 1/2 cup chopped green onions.
- 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.
- Fold in the sides of each tortilla, then roll up tightly to enclose the filling.
- Place the burritos seam-down in a lightly greased baking dish. Top each burrito with 1/4 cup shredded cheddar cheese, if desired.
- Bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish with your favorite toppings, such as salsa, guacamole, sour cream, and fresh cilantro, before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
16g
Fat
14g
Carbs
25g
