Burrito with Cilantro Lime Rice

Serves 6

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Ingredients

1 cup Blue Ribbon® White Rice
For the Rice:
1 Tbsp vegetable oil
1 tsp minced fresh garlic
2 cups chicken broth
2 Tbsps fresh lime juice
1/3 cup fresh cilantro leaves, chopped
1 Tbsp fresh lime zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
For the Chicken:
1 Tbsp vegetable oil
1 lb boneless skinless chicken breast, cut into thin strips
2 Tbsps burrito seasoning mix
Corn Salsa:
1 can (15 oz.) corn and peppers, drained
1 can (10 oz.) diced tomatoes and green chilies, drained
1 Tbsp burrito seasoning mix
1 Tbsp fresh lime juice
Onions and Peppers:
1 Tbsp vegetable oil
1 1/2 cups thinly sliced onion
1 1/2 cups sliced green pepper
Other Ingredients:
6 large (8-inch) flour tortillas
1 cup Cheddar cheese, shredded
1/2 cup sour cream
1/2 cup prepared guacamole
green salsa and red salsa
hot pepper sauce

Cooking Directions

In 2 quart saucepan add vegetable oil and garlic.  Cook over medium heat, stirring frequently until garlic is lightly browned. Add rice, stirring frequently until rice is coated with garlic mixture.  Add chicken broth and lime juice. Bring to a boil; cover, reduce heat and continue cooking until rice is softened.  Stir in cilantro, lime zest, salt and pepper.  Keep warm, set aside.

In bowl mix corn salsa ingredients, set aside.  In 10-inch non-stick skillet add vegetable oil, onions and peppers.  Cook over medium heat, stirring frequently until onions and peppers are softened. Set aside.

In same skillet add vegetable oil, chicken breast strips and burrito seasoning.  Cook and stir until chicken is cooked through. Remove from pan and cut into bite size pieces.  Keep warm, set aside.

To build burritos place 1/3 cup cilantro rice in center of each tortilla. Top with 1/3 cup chicken, 1/3 cup corn salsa, 1/3 cup onions and peppers, 2 tbsp. cheese, 1 tbsp. sour cream and 1 tbsp. guacamole.  Roll and cut in half. Serve with green and red salsas and hot pepper sauce.