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PrintArroz con Pollo Burritos (Rice and Chicken Burritos)
Few things feed a crowd better than burritos. In this mole-inspired recipe, cocoa, tomatoes and chipotle peppers combine to create authentic Mexican flavour. Served with creamy avocado, tart lime and tangy shredded cheddar cheese, these burritos are an easy, delicious kitchen staple to add to your meal plan.
Few things feed a crowd better than burritos. In this mole-inspired recipe, cocoa, tomatoes and chipotle peppers combine to create authentic Mexican flavour. Served with creamy avocado, tart lime and tangy shredded cheddar cheese, these burritos are an easy, delicious kitchen staple to add to your meal plan.
![[+]](/images/uploads/recipes/2010/Nov/12/151_view.jpg)
Arroz con Pollo Burritos (Rice and Chicken Burritos)
1/2 cup
short grain brown rice
125 mL
8
10-inch whole wheat tortillas
8
3/4 lb
extra lean ground chicken
350 g
1 cup
onion, diced
250 mL
1 Tbsp
chili powder
15 mL
1 tsp
cumin, seeds
5 mL
1 tsp
oregano, dried
5 mL
1/2 cup
seedless raisins
125 mL
1/4 tsp
cocoa powder
1.25 mL
1 cup
water
250 mL
2
tomatoes, fresh, diced
2
1 Tbsp
chipotle peppers, in adobo sauce, minced
15 mL
2 Tbsp
tomato paste
30 mL
1
green pepper, minced
1
2 Tbsp
lime juice, fresh
30 mL
1
avocado, diced
1
1 cup
cheddar cheese, grated
250 mL
Preparation
Serves 8
Cook time :
20 min
|
Preparation time :
20 min
Arroz con Pollo Burritos (Rice and Chicken Burritos)
1
Cook rice in boiling unsalted water according to package directions.
2
Sauté chicken and onion with oregano chili powder and cumin in a non-stick skillet until cooked through.
Add raisins, cocoa powder, water, tomatoes, chipotle peppers in adobo sauce, tomato paste, and green pepper. Bring to a boil. Cover, reduce heat to low and cook for 15 minutes. Remove the cover and cook until the liquid is almost gone.
3
Stir in cooked rice.
4
Dice avocado and sprinkle with fresh lime juice.
5
To assemble burritos, scoop a generous ½ cup (125 mL) filling on each tortilla and top with
2 Tbsp (30 mL) shredded cheese and some of the chopped avocado. Fold in sides and roll-up to enclose filling.
Notes: Serve with additional garnishes, such as minced cilantro and your favourite salsa. If you like your food less spicy, omit the chipotle in adobo sauce. Freeze individual burritos (minus the avocado) for convenient pack and go lunches.
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