Chicken and rice burritos is a dish my husband asks for over and over. I love it because it's easy and we can top it with anything we like. Don't have salsa, sour cream or cheese? Have a picky eater who doesn't like them? No worries! The toppings are delicious, but these burritos are still good without any toppings at all.
2scallions (green onions)white and green parts, chopped
1packagelarge flour tortillas
Optional Toppings:
salsa
sour cream
shredded cheese
chopped cilantro
hot sauce
Instructions
Bring a large pot of water to a rolling boil. Add the chicken breast and boil until fully cooked, about 20 minutes. Using 2 forks, shred the cooked chicken and set aside.
In a large skillet, add the shredded chicken, rice, water, taco seasoning, tomato sauce, diced tomatoes, and scallions*. Stir to combine and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and stir again.
Add approximately 1/2 cup filling to each tortilla and toppings you like, then roll burrito style.
Notes
* If you prefer a stronger onion taste, add the scallions after the filling is cooked.Make-ahead Tip: The chicken breast can be boiled and shredded a day or two in advance. Be sure to store it in an air-tight container so it doesn't dry out.