Chicken and Rice Burritos
A delicious burrito great for a simple homemade meal or snack anytime of the day. These freeze well if there are any leftover. Just wrap each cooled burrito in plastic wrap or foil and place them in a zip lock bag. When ready to eat, remove wrapping and microwave 2-3 minutes.
Servings 10 people
Calories 475kcal
Ingredients
- 1 tbsp vegetable oil
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 1/2 cups water
- 2 tsp fresh squeezed lime juice
- 1 cup salsa
- 1 5.6 oz bag spanish rice mix
- 1 15 oz can black beans drained and rinsed
- 1 11 oz can whole kernel corn with red and green peppers drained
- 10 8 inch flour tortillas
Instructions
- Cook chicken in a 10 inch skillet over medium heat 8-10 minutes stirring occasionally
- Stir in water, lime juice, salsa, and spanish rice mix. Add beans and corn and mix to combine
- Heat mix until boiling then reduce heat. Cover and simmer 10 minutes or until rice is tender
- Heat flour tortillas if desired. Spoon 3/4 cup chicken and rice mixture down the center of each tortilla and tightly wrap. Serve with sour cream, taco sauce, or toppings of choice