Chicken And Rice Burritos Recipes

EASY CHICKEN-RICE BURRITOS

Steps:

• Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
• Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
• Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

CHICKEN AND RICE BURRITOS

Steps:

• Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

CHIPOTLE CHICKEN RICE BURRITOS

Steps:

• Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

CHICKEN BURRITO SKILLET

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
• Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

CHICKEN BURRITO

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

CHICKEN AND RICE BURRITOS

Steps:

• In a large skillet place chicken, rice, seasonings, water, and tomato sauce. Bring mixture to a boil.
• Cover and simmer 20 minutes, or until rice is fully cooked.
• Add chopped tomato and green onion to combine evenly.
• Place 1/2 cup of mixture in each tortilla and serve with whatever you like. Cheese, salsa, guacamole.

BURRITOS WITH CHICKEN AND RICE

Steps:

• Bring a saucepan of lightly salted water to a boil.
• Add the rice and cook for 8 minutes.
• Drain, rinse then drain again.
• Heat the oil in a large saucepan.
• Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
• Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
• Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
• Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
• Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
• Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
• Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
• Stand the plate over boiling water for about 5 minutes.
• Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
• Fold the bottom up and the top down to form a parcel.
• Secure with a toothpick.
• Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• Remove the toothpick before serving, sprinkle with oregano.