Chicken Burrito, Fancy Name
I wish I had a better name for it, but the fact is that I don’t. In fact, since the last post that I made telling everyone my intentions of eventually posting it, I’ve since all but forgotten what it was all about. Something about chicken . . . and rice . . . in a petite burro . . .
Ingredients
- 2 chicken breasts
- 2 cups jasmine rice
- 1 medium sweet onion
- 2 tomatoes
- Olive oil
- Basil, garlic to taste
- Cilantro to taste
- 2 packets taco seasoning (mild or hot, although one of each is a nice compromise)
- Shredded cheese, probably cheddar, but fontina is a nice twist
- Taco sauce (optional)
- Flour tortillas (optional . . . really)
Prepare and Cook
- Begin by cooking the rice as directed. Meanwhile, cube and brown the chicken breast over medium heat.
- Chop the onion and tomatoes. Over medium heat, saute the onion in olive oil and sprinkle on basil and garlic powder. When the onions begin to caramelize, add in the diced tomatoes, reduce heat and cover.
- Once the chicken is about half cooked, add in the taco seasoning and follow the directions on the packet.
Serve
You can serve this as a burrito just or as a chicken and rice dish. I did it as the latter, and the burrito part was sort of an after thought. Either way, pile the rice, vegetables and chicken on to a plate or tortilla (on a plate). Add the shredded cheese, chopped cilantro and taco sauce to taste and voilà!
Also, you can drizzle the sauce from the chicken pan if you’re in to that sort of thing. I know I am.