Ingredients
Units
Scale
- 1 pkg large tortilla shells
- 1/2 cup basmati rice
- 1/2 cup jasmine rice
- 1 tsp agave
- 2 T finely chopped cilantro
- 1 rotisserie chicken
- 1 cup shredded Monterray Jack cheese
- 1 lime (halved)
- 3 T olive oil (divided)
- 1/4 tsp cumin
- 1/4 tsp chili lime powder (Trader Joes)
- 1/4 tsp onion powder
- 1/8 tsp marjoram powder
- salt, to taste
- 1–2 cups homemade salsa (on the blog)
- 1–2 cups colorful corn salsa (on the blog)
- 1–2 avocados, cubed, for garnish
- 1 cup cilantro for garnish
Instructions
- Cook the rice according to the package instructions.
- While the rice is cooking, remove the chicken from the bones, chop and add to a sauce pan along with 2 T of olive oil.
- Add the seasonings to the chicken along with the juice of 1/2 of the lime. Heat through on medium, 2-3 minutes. Remove from the heat and set aside.
- Once the rice is done cooking, add the juice of the remaining 1/2 lime. Add the agave, 1 T olive oil and chopped cilantro. Mix well.
- Place all ingredients in front of you for easier assembly of the burritos. Chicken, Rice, Salsa, Corn Salsa and Tortillas.
- Lay out one tortilla and spoon in the chicken mixture. Be sure you leave a 1-2 inch rim around the tortilla so you can fold it once full.
- Spoon a portion of the rice mixture over the chicken, followed by the 2 salsas.
- Sprinkle the shredded cheese over the top of all ingredients.
- Fold the 2 sides over covering the rice/chicken mixture, then fold the other 2 sides over “closing” up the burrito.
- Place fold side down in a baking dish. Pack them tightly together.
- Bake at 350 for 15 minutes or until heated through.
- Remove from oven and place 1 burrito on a plate. Garnish with more red salsa, followed by the corn salsa, avocado cubes and chopped cilantro.
Notes
You can use all jasmine or all basmati rice, as desired.
You can sub store bought salsa and corn salsa.
Refried beans can be added inside the burrito if that is something you like.
Sour cream may be added as an accompaniment to this dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
