By using leftover chicken I was able to whip up these chicken and rice burritos in about 20 minutes (it would be even faster if I’d had leftover rice too). They are very tasty and filling.
Here’s What You Need:
3/4 cup shredded chicken
1 large handful of fresh baby spinach
3 tablespoons salsa (use your favorite brand- I used La Costena, you can buy it in small cans and it’s very cheap).
1 teaspoon cumin
1/4 onion, diced
1 tablespoon tomato paste
1/2 jalapeno, diced.
1 clove of garlic, minced.
I like to make my rice in a rice cooker- I added the 1/2 cup of rice, tablespoon of tomato paste, jalapeno and garlic to the my rice cooker and added a cup and a tablespoon of water (follow the instructions for your cooker) and set it to cook.
As the rice is cooking, in a medium skillet heat the chicken, salsa, spinach and cumin.
Once the chicken and rice are both done, I like to heat my tortillas so they are warm and flexible. I place them on a plate, cover them with a paper towel and sprinkle the paper towel with some water. Microwave for 30 seconds and you’ll have soft and flexible tortillas, great for burrito wrapping.
Place a couple of tablespoons of rice in the center of the tortilla, add some of the chicken mixture and top with onions and cheese.