Name: Chicken and Rice Burritos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 (8.8-oz) pouch microwavable Spanish-style rice; 6 burrito-size flour tortillas; 2 (12.5-oz) cans chunk chicken, drained; 1 (10-oz) can enchilada sauce; 1 (16-oz) can pinto beans, drained and rinsed; 1 1/2 cups shredded Mexican-blend cheese (or use shredded Cheddar); 2 Roma tomatoes, chopped (optional)

Chicken and Rice Burritos

20min Prep, 5min Cook, 25min Total

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Ingredients

1 (8.8-oz) pouch microwavable Spanish-style rice
6 burrito-size flour tortillas
2 (12.5-oz) cans chunk chicken, drained
1 (10-oz) can enchilada sauce
1 (16-oz) can pinto beans, drained and rinsed
1½ cups shredded Mexican-blend cheese (or use shredded Cheddar)
2 Roma tomatoes, chopped (optional)

Instructions

Microwave rice according to package directions.
Place tortillas between damp paper towels. Microwave at HIGH about 1 minute or until hot.
Chop chicken. Combine chicken, enchilada sauce, and beans in a large microwave-safe bowl; microwave at HIGH power 2 to 3 minutes or until thoroughly heated, stirring halfway through heating.
Spoon rice onto warm tortillas; top with chicken mixture, cheese and, if desired, tomatoes; roll up, burrito-style.

Chicken and Rice Burritos

Ingredients

Instructions

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