Chicken, Rice Burrito Recipe.
INGREDIENTS.
2 Casa Mendosa® Extra Large Burrito Tortillas1 tbsp. olive oil1 cup fresh or frozen corn kernels½ cups diced red onion1 can black beans3 cups cooked long-grain rice1 jar chunky-style tomato salsa (mild, medium, or hot)3 cups cooked, shredded chicken1 ½ cups shredded Monterey Jack cheese½ tsp. Freshly ground pepper½ cup Cilantro leavesOlive oil cooking sprayToppingsSalsaGuacamole.
INSTRUCTIONS.
Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350°F degrees 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.In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in a microwave or on stovetop according to package directions.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.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. Serve with accompaniments and enjoy!
