Grilled Chicken Burritos With Mojo Sauce and Pico De Gallo Salsa
Got the recipe from Food Network: Easy Chicken Burritos with Mojo Recipe courtesy Tyler Florence. Just made some adjustments and added the pico de gallo salsa from Nacho's Recipe. Everybody loves it!!!
If you want to add more toppings to your burritos try these:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 teaspoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf
Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Yield: 8 servings
Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over and rinsed
* 3 tablespoons extra virgin olive oil
* 1 medium onion, chopped
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt and freshly ground black pepper
Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.