Chicken Burrito with White Rice
Servings5
PreparationTime30 min
Ingredients
- 5 tortillas
- 2 ½ cups cooked ElNokhba white rice
- 14 oz canned corn
- 1 ½ cup cheese shredded
- 250g chicken breast
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 14 oz red beans canned
- 1/4 cup water
- 2 tablespoon olive oil
For Burrito Seasoning:
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons coriander
- Your favorite burrito sauce for dipping
Instructions
- To make the burrito filling, combine the spice ingredients, then pour one tablespoon of oil onto the chicken breast and toss to coat.
- After that, put a big frypan over high heat with 1 tablespoon of oil. Fry the chicken for two minutes on each side after adding it. Take it out, let it two minutes to rest, then cut.
- Add the onion and garlic to the same skillet and sauté for three minutes.
- Add the water, diced chicken, and canned beans as well. Stir and boil until slightly reduced, about 10 minutes. Remember that the combination should not be dry or watery, but rather thick and juicy! Give it five minutes to cool.
- Use a skillet on the stovetop or the microwave to reheat the tortillas.
- Arrange cooked rice in the bottom third of the dish, then cover with chicken filling.
- After that, just add your desired quantity of cheese and corn, then top with coriander.
- To reheat the burritos, either cover firmly with foil and bake at 350°F for ten minutes or pan fried them for two minutes on each side over medium-high heat without using any oil.