Picante Chicken Rice BurritosSource Allrecipes

Picante Chicken Rice Burritos

Serving 6 people

60 min


  • black olives 1/2 cup sliced black olives
  • butter 2 tablespoons butter
  • chicken broth 2 1/2 cups chicken broth, divided
  • chicken meat 7 cups shredded, cooked chicken meat
  • chili powder 1 tablespoon chili powder
  • flour tortillas 12 (10 inch) flour tortillas
  • garlic 1 clove garlic, minced
  • green onion 1/2 cup chopped green onion
  • long grain rice 1 cup uncooked long grain rice
  • picante sauce 1 (16 ounce) jar picante sauce, divided
  • shredded cheddar cheese 3 cups shredded Cheddar cheese, divided
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How to make it

  1. To Make Chicken
  2. Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce.
  3. Heat through, then set aside.
  4. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
  5. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  6. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.
  7. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
  8. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.