Chicken, Rice Burrito Recipe

Chicken, Rice Burrito Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

TOTAL TIME

30 minutes

SERVES

2 people

INGREDIENTS

  • 2 Casa Mendosa® Extra Large Burrito Tortillas
  • 1 tbsp. olive oil
  • 1 cup fresh or frozen corn kernels
  • ½ cups diced red onion
  • 1 can black beans
  • 3 cups cooked long-grain rice
  • 1 jar chunky-style tomato salsa (mild, medium, or hot)
  • 3 cups cooked, shredded chicken
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ tsp. Freshly ground pepper
  • ½ cup Cilantro leaves
  • Olive oil cooking spray

Toppings

  • Salsa
  • Guacamole
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INSTRUCTIONS

  1. Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350°F degrees
  2. Heat oil in a large non-stick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.
  3. In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in a microwave or on stovetop according to package directions.
  4. To assemble burritos, spoon about 1 cup of the rice mixture in a mound in the center of each warm Casa Mendosa® tortilla. Top with ½ cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.
  5. Lightly coat burritos with cooking spray. Place on a griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half.
  6. Serve with accompaniments and enjoy!
Burrito 6 XL Tortillas

MAKE THIS RECIPE WITH

Burrito 6 XL Tortillas

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