Ingredients
Chicken and Rice Burrito
- 1/3 cup White rice
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless 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 Salsa
- 1 cup Tomato diced
- 2 TBSP Red bell pepper diced
- 2 TBSP Red onion diced
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
- ½ tsp Lime juice
- 2 oz Tortilla chips
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- 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 salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
- Assemble burritos: Lay out the flour tortillas. In the center of each tortilla, add cooked rice, chicken, diced tomatoes, shredded cheddar cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
- Mix the sparkling water and lemon slices together. Serve over ice if desired
- Enjoy chicken and rice burrito with sour cream, chips and salsa, and lemon sparkling water.
Nutrition
Calories: 610kcal | Carbohydrates: 61g | Protein: 33g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 1548mg | Potassium: 971mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2001IU | Vitamin C: 66mg | Calcium: 318mg | Iron: 3mg
Chicken and Rice Burrito
Ingredients
Chicken and Rice Burrito
- 1/3 cup White rice
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless 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 Salsa
- 1 cup Tomato diced
- 2 TBSP Red bell pepper diced
- 2 TBSP Red onion diced
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
- ½ tsp Lime juice
- 2 oz Tortilla chips
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- 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 salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
- Assemble burritos: Lay out the flour tortillas. In the center of each tortilla, add cooked rice, chicken, diced tomatoes, shredded cheddar cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
- Mix the sparkling water and lemon slices together. Serve over ice if desired
- Enjoy chicken and rice burrito with sour cream, chips and salsa, and lemon sparkling water.
Nutrition
Calories: 610kcalCarbohydrates: 61gProtein: 33gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 93mgSodium: 1548mgPotassium: 971mgFiber: 6gSugar: 7gVitamin A: 2001IUVitamin C: 66mgCalcium: 318mgIron: 3mg
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