Mexican Rice Burrito
| Prep Time: 2 min | Serves: 8 |
| Cooking Time: 25 min | Yield: 8 Large Burritos |
I just whipped this recipe up, and I had to post it! This would be a delicious side dish to a Mexican recipe, but I just throw in a tortilla as it is and wrap it up. It's quick, easy and full of flavor. I hope you enjoy it as much as I do!
Ingredients
- 4 cups Water
- 2 cups Long-Grain White Rice
- 1 tbsp Butter
- 1 cube Chicken Bouillon
- 2 cube Beef Bouillon
- 1 tsp Salt
- 15 1/2 oz Chili Beans
- 15 1/4 oz Golden Corn
- 10 oz With Lime Juice & Cilantro
- 6 1/5 oz Chicken Breast
Directions
1 : In large saucepan, bring rice, water, butter, Bouillon, and salt to boil. (Just follow instructions on the bag of rice to cook the rice)
2 : Cover tightly and cook on low heat for 8 minutes. (Again, it could be a little different. Do what the instructions say on the bag of rice you have chosen. All brands are a little different.)
3 : Take a chicken breast and cut it up into strips or chunks. Then in a separate skillet, cook the chicken completely.
4 : In separate bowl, cook corn in microwave while rice simmers. Then mix Ro-tel and Chili beans into bowl with cooked corn. (Use this direction if you use frozen corn)
5 : If using caned corn, stir in corn, chili beans, ro-tel, and cooked chicken into the cooked rice, and cook for an additional 5 minutes.