Name: Chicken and Rice Burrito
Prep time: 20 min
Cook time: 25 min
Ingredients: 1/3 cup White rice; 1 TBSP Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (diced); 1 tsp Chili powder; 1/2 tsp Ground cumin; 1/2 tsp Garlic powder; 2 large Flour tortillas; 1/2 cup Tomatoes (diced); 1/2 cup Cheddar cheese (shredded); 2 TBSP Sour cream ((optional)); Salt; Black pepper; 1/2 cup Half and Half; 4 oz Cheddar cheese (shredded); 2 oz American cheese (chopped); 1 clove Garlic (minced); 2 TBSP Scallions (chopped); 2 oz Tortilla chips; 1 large Avocado (ripe); 1/4 cup Red onion (finely diced); 1/3 cup Roma tomatoes (diced small); 1 TBSP Fresh cilantro (finely chopped); 1/2 Jalapeño pepper (seeds removed and finely diced (optional)); 1 clove Garlic (minced); 1/2 tsp Lime juice; 1/4 tsp Salt (to taste); 1 TBSP Honey; 12 oz Sparkling water; 8 oz Orange juice; 2 TBSP Lime juice (as needed to taste)

Chicken and Rice Burrito

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Prep Time: 20

Cook Time: 25

Servings:

Calories: 1369kcal

Ingredients

Chicken and Rice Burrito

1/3 cup White rice
1 TBSP Extra-virgin olive oil
8 oz Chicken breast boneless skinless diced
1 tsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Garlic powder
2 large Flour tortillas
1/2 cup Tomatoes diced
1/2 cup Cheddar cheese shredded
2 TBSP Sour cream (optional)

Seasoning

Salt
Black pepper

Chips and Queso

1/2 cup Half and Half
4 oz Cheddar cheese shredded
2 oz American cheese chopped
1 clove Garlic minced
2 TBSP Scallions chopped
2 oz Tortilla chips

Guacamole

1 large Avocado ripe
1/4 cup Red onion finely diced
1/3 cup Roma tomatoes diced small
1 TBSP Fresh cilantro finely chopped
1/2 Jalapeño pepper seeds removed and finely diced (optional)
1 clove Garlic minced
1/2 tsp Lime juice
1/4 tsp Salt to taste

Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice as needed to taste
2 wedges Lime for garnish, optional
Ice cubes optional

US Customary - Metric

Instructions

Prep all ingredients per instructions above.
Cook the rice according to package instructions. Season with salt and pepper to taste.
Cook the chicken: In a skillet, heat the olive oil over medium heat. Season the chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken, browning well, to an internal temperature of 160°F (71°C). Set aside.
Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
Make the guacamole: Slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add more salt or lime juice if needed.
Assemble burritos: Lay out the flour tortillas. In the center of each tortilla, add cooked rice, chicken, diced tomatoes, shredded cheddar cheese. Add some of the guacamole on top.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
Enjoy chicken and rice burrito with guac, chips and queso, and margarita mocktail.

Nutrition