Chicken Rice Burrito
By: Patrick Mullen
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Bean Burrito
1 can 16 oz. refried beans
6 flour tortillas
Taco Sauce or Salsa
Sour cream
Sliced ripe olives
Chopped green onions or chives
1/2 cup rice, cooked
1 tablespoon oil
1 sm. onion, chopped
1 clove garlic, pressed
1 cup chicken broth or water
1 cup cooked chicken, finely shredded
1 teaspoon salt
1/4 teaspoon pepper

Preparation

1 In skillet, saute rice in oil until lightly browned. Add onion and garlic, cook and stir until onion is limp. Add broth, chicken, salt and pepper. Bring to boil, cover, reduce heat and simmer 20 minutes WITHOUT REMOVING LID. 2 Meanwhile, heat refried beans over low heat, stirring frequently. Heat tortillas on an ungreased griddle or wrapped in foil in oven. 3 To assemble burrito, spread each tortilla with equal amounts of beans and chicken-rice mixture. Fold sides of tortillas over filling towards center and roll. Top with taco sauce or salsa and dollop of sour cream. Garnish with olives and onions. Makes 6 burritos.