Chili-Lime Chicken Burrito
Ingredients
- 2 tbsp. butter
- 1 tbsp. garlic, fresh, minced
- 1/2 cup yellow onion, fresh, minced
- 1 lb. BEN’S ORIGINAL™ Converted® Brand Rice, uncooked
- 1 1/4 qt. chicken broth, hot
- 1 tbsp. kosher salt
- 1/4 cup cilantro, fresh, chopped
Chili-Lime Chicken Burrito
Makes: 12 Servings
Cilantro-seasoned BEN’S ORIGINAL™ Converted® Brand Rice pilaf wrapped in a flour tortilla or served in a bowl, topped with seasoned black beans, shredded Cheddar Jack cheese, chili-lime chargrilled chicken strips, avocado salsa and sour cream.
Direction
- To prepare Cilantro Rice, melt butter in heavy saucepan; add garlic and onions. Sauté until tender, stirring frequently. Add rice and stir to coat. Add chicken broth, bring to a boil, reduce heat, cover and simmer for 20 minutes. Season with salt and cilantro. Hold warm.
- To prepare Chili-Lime Chicken, slice chicken into ½-inch x 2-inch strips. Toss in olive oil seasoned with chili-lime seasoning and garlic pepper. Hold warm.
- To prepare Avocado Salsa, combine salsa, avocado, lime juice, red onion and cilantro in bowl; gently fold to blend. Hold chilled.
- To serve, portion ¾ cup Cilantro Rice in center of 1 flour tortilla; top with ½ cup black beans, ¼ cup cheese, 3 ounces Chili Lime Chicken strips, ¼ cup Avocado Salsa and 1 tablespoon sour cream. Roll closed and diagonal slice. Alternate presentation: serve ingredients layered in a bowl over Cilantro Rice.