Chicken and Rice Burrito

Ingredients

• 12 flour tortillas (see notes)
• 1 1/2 cups refried beans
• 3 cups shredded iceberg lettuce
• 3 cups mexican red rice (see notes)
• 2 1/2 cups shreded chicken breast
• 1 medium red bell pepper (diced)
• 1 medium green pepper (diced)
• 1 medium white onions (diced)
• 2 large fresh tomatoes (diced)
• 1 jalapeno pepper (chopped)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 2 Tbsp olive oil
• 1 1/2 cups chicken stock
• salt and pepper

Instructions

1. 1

   Heat olive oil on a pan over medium heat. Add bell peppers, onions and jalapeño peppers, sautée, stirring constantly for 5 minutes.

2. 2

   Add the tomatoes and chicken, keep cooking for 3 minutes or until tomatoes start to release their juices.

3. 3

   Add chicken stock, season with salt, pepper, garlic power and ground cumin. Mix well and bring to a simmer.

4. 4

   Cover and let the mixture cook for about 10 minutes.

5. 5

   Uncover and keep cooking for 5 more minutes or until vegetables are soft and there’s almost not liquid left.

6. 6

   Remove from heat and let the chicken mixture rest for 10 minutes or until it slightly cool down.

7. 7

   --- Make burritos ---

8. 8

   Heat a skillet or comal over medium heat, then warm up the tortillas and wrap them in a damp kitchen towel to keep them moist.

9. 9

   Working one burrito at time, spread some refried bean on a tortilla.

10. 10

    Add chicken mixture, lettuce, and red rice on top, near to the border (so it will be easy to roll).

11. 11

    Next, roll up the burrito, first folding in the two ends, then rolling tightly.

12. 12

    Place burrito on a serving plate and cover with a kitchen towel to keep it warm.

13. 13

    Repeat the steps with all tortillas and ingredients.