Empty can of salsa into bowl and refrigerate. Pan-fry chicken in oil until done (about 10 minutes per side on med.) Cut chicken to desired size chunks and sprinkle lightly with chili powder.
Place tortillas on cookie sheet(s) in warm oven. In pot, add water, and stir in chicken, rice, and onion and bring to a boil. Cover and reduce heat. Simmer about 7 minutes and let sit 2 minutes.
Place desired amount on warmed tortilla along with at least 1 Tbl. of salsa and a pinch of cheese. (Do not over-do the cheese). Fold Burrito-style.
EVEN BETTER RECIPE - prepare Chicken-and-Rice variation of SPANISH RICE recipe (see). Prepare also SALSA FRESCA recipe (see).
Serving
Suggestions
Serve with buttered black beans or corn-on-the-cob.
Originally Submitted
10/18/2010
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