Chicken Burrito
Course:
Dinner
Ingredients
Chicken Mixture
- 2 Chicken Breasts
- 113 grams Chopped Tomatoes
- 85 grams Salsa
- 21⁄2 tablespoons Taco Seasoning
- 1 teaspoon Cumin
- 2 cloves Garlic
- 1 teaspoon Chilli Powder
Spanish Rice
- 75 grams White Rice (rinsed)
- 1⁄2 tablespoons Tomato Puree
- 1⁄4 teaspoons Salt
- 1⁄4 teaspoons Dried Oregano
- 200 millilitres Vegetable Stock
- 0.25 Onion
Burritos
- Grated Cheese
- Flour Tortillas
- Refried Beans
Steps
- Preheat the oven to 180C fan.
- Add all the ingredients to a medium saucepan over medium high heat. Bring to a boil, then cover and let simmer for 15 minutes.
- With a fork, shred the chicken, then re-add it to the sauce pan.
- Continue to cook -- uncovered -- for another 5 to 10 minutes. (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)
- Meanwhile, make the rice:
- Heat olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened.
- Add the rice and cook for 2 minutes, or until fragrant and toasted.
- Stir in the tomato paste and garlic, then add the salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.
- Assemble the burritos: add chicken mixture, rice, beans, and cheese.
- Wrap each burrito in foil.
- Place in oven for 10-15 minutes.
Source: https://www.allrecipes.com/recipe/22970/salsa-chicken-burrito-filling/