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Chicken Rice Burritos

2/23/2014 03:30PM

As usual with my random meals, we had a few extra things in the kitchen that we didn't end up using for previous meals. This time around, it was chicken breasts and tortillas, so it was time for chicken burritos! We also had a tiny bit of left over Mrs. Renfro's Habanero Salsa, which got put to good use here as well (WARNING: This does make them have a bit of a kick). Since we also had some spare diced tomatoes, we decided to also include tomato rice.




1 cup white rice (I used jasmine)

1 can diced tomatoes

2 lbs boneless chicken breasts, chopped

2 tbsp vegetable oil

1 yellow onion, chopped

minced garlic

~4 tbsp Mrs. Renfro's Habanero Salsa


chili powder




  1. In a small sauce pan, combine 1c white rice, 1 1/2c water and the juice from the diced tomatoes. Put on the stove on high heat, stirring on occasion.
  2. Once the rice starts boiling, add the tomatoes to it, stir, and bring to a boil again. Then cover and simmer for 5 minutes longer than normal for the rice you chose (I used jasmine which normally takes 15m, so I cooked it for 20m).
  3. When it was done, I spiced it up with chili powder and cumin. It was fairly bland still, so I added half of the salsa and that helped a lot. Feel free to experiment on your own with this.




  1. While the rice is heating up, add the chicken breasts and the vegetable oil to a medium-sized skillet, on high heat. Stir occasionally just like the rice.
  2. After the chicken has mostly browned, stir in the minced garlic (I always use a lot since I love garlic, so add to flavor as you like) and the yellow onion. Add cumin and chili powder as you like, a dash of salt and about half the salsa. If it starts getting too dry from the spices, stir in a little more oil (~1tbsp more).
  3. Turn down the heat and continue stirring occasionally. After another 5 minutes or so, this should be ready. It'll look like the picture on the right (yes, I used a pot far too large for the task).
  4. The chicken will likely be done before the rice, so turn it down to a simmer if it's ready ahead of time.




After both are done, add about equal portions of rice and chicken to tortillas and enjoy! Makes about 8 burritos.



Recommended hot sauces:

Savory, garlic, and even sweet hot sauces, though peri-peri hot sauces tasted amazing with it. I recommend hot sauces like Nando's Peri-Peri sauces, Arizona Gunslinger (good on most anything), or a ghost-pepper sauce like Melinda's Naga Jolokia if you want it really hot.



Other ideas:

Add other ingredients for a more veggie-full meal, such as bell peppers (chop one up and add with the onions), lettuce (chop and add to the final wraps), red or sweet salsas, maybe even sour cream or guacamole.