Ingredients for Chicken And Rice Burritos
- Flour Tortillas
- Cooked Chicken
- Long Grain White Rice
- Taco Seasoning
- 1 1/2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- Tomatoes
- 1/4 cup chopped green onions
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How to Make Chicken And Rice Burritos
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, and cook until browned, about 5-7 minutes.
- Stir in 1 cup long-grain rice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon salt.
- Add 1 1/2 cups chicken broth and 1 (14.5 ounce) can diced tomatoes, undrained.
- 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 1/2 cup chopped tomatoes and 1/4 cup chopped green onions.
- Warm your tortillas according to package directions.
- Fill each tortilla with about 1/2 cup of the chicken and rice mixture.
- Serve immediately with your favorite toppings such as shredded cheese, salsa, guacamole, sour cream, or hot sauce.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
14g
Carbs
25g
