Ingredients
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1
|
cup
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Mahatma® White Rice
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|
|
|
For the Rice:
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|
1
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Tbsp
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vegetable oil
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|
1
|
tsp
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minced fresh garlic
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|
2
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cups
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chicken broth
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|
2
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Tbsps
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fresh lime juice
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1/3
|
cup
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fresh cilantro leaves, chopped
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|
1
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Tbsp
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fresh lime zest
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1/2
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tsp
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salt
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1/4
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tsp
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freshly ground black pepper
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|
|
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For the Chicken:
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|
1
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Tbsp
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vegetable oil
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|
1
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lb
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boneless skinless chicken breast, cut into thin strips
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|
2
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Tbsps
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burrito seasoning mix
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|
|
|
Corn Salsa:
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1
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can
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(15 oz.) corn and peppers, drained
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|
1
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can
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(10 oz.) diced tomatoes and green chilies, drained
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|
1
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Tbsp
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burrito seasoning mix
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|
1
|
Tbsp
|
fresh lime juice
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|
|
|
Onions and Peppers:
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|
1
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Tbsp
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vegetable oil
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|
1 1/2
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cups
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thinly sliced onion
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|
1 1/2
|
cups
|
sliced green pepper
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|
|
|
Other Ingredients:
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|
6
|
large
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(8-inch) flour tortillas
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|
1
|
cup
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Cheddar cheese, shredded
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|
1/2
|
cup
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sour cream
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|
1/2
|
cup
|
prepared guacamole
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|
|
|
green salsa and red salsa
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|
|
|
hot pepper sauce
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Cooking Directions
In 2 quart saucepan add vegetable oil and garlic. Cook over medium heat, stirring frequently until garlic is lightly browned. Add rice, stirring frequently until rice is coated with garlic mixture. Add chicken broth and lime juice. Bring to a boil; cover, reduce heat and continue cooking until rice is softened. Stir in cilantro, lime zest, salt and pepper. Keep warm, set aside.
In bowl mix corn salsa ingredients, set aside. In 10-inch non-stick skillet add vegetable oil, onions and peppers. Cook over medium heat, stirring frequently until onions and peppers are softened. Set aside.
In same skillet add vegetable oil, chicken breast strips and burrito seasoning. Cook and stir until chicken is cooked through. Remove from pan and cut into bite size pieces. Keep warm, set aside.
To build burritos place 1/3 cup cilantro rice in center of each tortilla. Top with 1/3 cup chicken, 1/3 cup corn salsa, 1/3 cup onions and peppers, 2 tbsp. cheese, 1 tbsp. sour cream and 1 tbsp. guacamole. Roll and cut in half. Serve with green and red salsas and hot pepper sauce.