Spanish Chicken and Rice Burrito

A burrito, or taco de harina, is a type of Mexican food. It consists of a tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. This is a great way to serve up a nice meat and rice dish. What’s so nice about serving a burrito is you can fill it with just about anything! I really enjoyed this recipe; I can see where it can be changed up easily as well. Make your changes and see where it goes!

2 tbsp canola oil or light olive oil (pantry)

2 lbs chicken thighs

1 medium onion thinly sliced

Shredded lettuce

1 red bell pepper thinly sliced

3 cloves of minced garlic (pantry)

2 14.5 oz cans of tomatoes with green chilies

1 cup of water or chicken broth

¾ cup of white rice (pantry)

¼ cup chopped green olives (optional)

10 inch tortillas

Shredded mexican or taco cheese

sour cream

Heat the oil in a large pan with high sides over medium high heat. Place the chicken in the pan skin side down and allow it to brown on each side (around 5 minutes).

Remove the thighs from the pan and set aside. Add the onions and peppers to the pan and sauté for 2-3 minutes before adding the garlic and rice.

Reduce the heat to medium low and stir in the tomatoes, water, and olives. Return the chicken to the pan.

Cover and simmer for 18 minutes or until the rice is tender and the chicken is cooked through.

At this point the chicken should be falling apart and easily made into smaller bits for the burritos. Place the tortillas between two wet paper towels and microwave for 90 seconds to make them more pliable. Place a tortilla on a plate and put a bit of shredded lettuce.