Ingredients for Burritos With Chicken And Rice
- 1 cup long grain white rice
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 teaspoon ground cloves
- 1 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
- 10-12 large flour tortillas
- Salt, to taste
- Fresh oregano, for garnish (optional)
- Water, about 4 cups for rice, plus more to cover chicken
- Fresh salsa, for serving
- Toothpicks, for securing burritos
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How to Make Burritos With Chicken And Rice
- Bring a saucepan of lightly salted water (about 4 cups) to a boil.
- Add 1 cup of long-grain rice and cook for 8 minutes.
- Drain the rice, rinse with cold water, and drain again.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, along with 1 teaspoon ground cloves and 1 teaspoon dried oregano. Fry for 2-3 minutes until softened.
- Stir in the cooked rice and 1 (14.5 ounce) can of diced tomatoes, undrained. Cook over low heat for 5-7 minutes, or until most of the tomato juice has been absorbed. Set aside.
- Place 2 boneless, skinless chicken breasts (about 1 pound total) in a large saucepan. Pour in enough water to cover completely and bring to a boil.
- Reduce heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the pan, place it on a plate to cool slightly, then shred using two forks.
- Preheat oven to 350°F (175°C).
- Add the shredded chicken to the rice mixture along with 1 cup of shredded cheddar cheese.
- Stir in 1/2 cup of sour cream (optional).
- Wrap 10-12 large flour tortillas individually in foil and place them on a plate.
- Steam the tortillas by placing the plate over a pot of boiling water for 5 minutes. (Alternatively, microwave individually wrapped tortillas for 30-45 seconds on high).
- Spoon about 1/2 cup of the filling into the center of each tortilla.
- Fold in both sides of the tortilla, then fold the bottom up and over the filling.
- Secure with a toothpick.
- Place the filled burritos in a shallow baking dish, cover with foil, and keep warm in the preheated oven while you prepare the remaining burritos.
- Remove toothpicks before serving. Sprinkle with fresh oregano (optional).
- Serve immediately with your favorite fresh salsa.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
17g
Fat
42g
Carbs
18g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Lunch Main Dish Condiments Etc Side Dishes Poultry Rice Mexican Easy Beginner Cook Potluck Kid Friendly Chicken Stove Top Dietary Comfort Food Inexpensive Meat Pasta Rice And Grains Taste Mood To Go Equipment
