Tuesday, January 5, 2010

Chicken and Black Bean Burritos


1 box (7.6 oz) Old El PasoR Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El PasoR taco seasoning mix
2/3 cup water
1 can (15 oz) ProgressoR black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El PasoR flour tortillas for burritos (8 tortillas; 8
inch), heated as directed on package
1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican
cheese blend (6 oz)
Guacamole, Old El PasoR Thick 'n Chunky salsa and sour cream, if desired.

Make It:
Total Time: 1 hour 50 min 1. In 3-quart saucepan, make rice as directed on
package, omitting butter.
2. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add
chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in
center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring
occasionally, until most of liquid is absorbed.
3. Stir chicken mixture, beans, bell pepper, onions and cilantro into hot
rice mixture. If necessary, cook until hot, stirring occasionally.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm
tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling.
Fold in sides, overlapping to enclose filling. Fold top over sides. Serve
with guacamole, salsa and sour cream.

Source: http://www.bettycrocker.com/

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