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SEPTEMBER 25

San Francisco Travel Guide

San Francisco Burrito




Ingredients for Rice:
  • 1/2 cup white rice.
  • 1 teaspoon canola oil.
  • 3/4 - 1 cup chicken broth (low-sodium).
  • 1 1/2 tablespoon favorite salsa.
Ingredients for Pico de Gallo:
  • 1/2 - 3/4 cup diced tomatoes.
  • 1/2 cup chopped onion.
  • 1/2 cup cilantro leaves.
  • 1 tablespoon diced jalapeņo.
  • Few squeezes of fresh lime.
  • Dash salt.
  • Few cracks of pepper.
Ingredients for Burrito:
  • 1 burrito sized flour tortilla.
  • 3 - 4 tablespoon shredded cheese.
  • 1/2 cup chopped grilled chicken.
  • 2 tablespoon pico de gallo.
  • 2 tablespoon rice.
  • 2 tablespoon black beans (drained).
Directions:
  • Make the rice.
  • Add 1 tablespoon canola oil to a saucepan over medium-high heat.
  • Add rice, low sodium chicken broth and salsa.
  • Bring mixture to a boil.
  • Stir and cover.
  • Turn the heat down to low and allow cooking for 17 minutes.
  • Do not lift the lid or stir during cooking.
  • Makes 1 1/2 cups rice.

  • Make the Pico de Gallo.
  • Chop onion, tomato, cilantro leaves and jalapeņo.
  • Stir together and add lime, a dash of salt and a few cracks of black pepper.
  • Makes 1 cup Pico de Gallo.

  • Assemble the burrito.
  • Slightly dampen tortilla with water.
  • Start with a layer of shredded cheese.
  • Add a layer of chicken.
  • Top with Pico de Gallo.
  • Add layer of rice.
  • Top with black beans.
  • Finish with another layer of shredded cheese.
  • With damp hands, fold over the sides of the tortilla and roll up.
  • Place on a baking sheet flap-side down.
  • Cover with foil and bake in a preheated 350(F) oven for 10-15 minutes.
  • Serve with guacamole and your favorite hot sauce.


San Francisco Recipes
Click on the recipe you want to see:

 San Francisco Burrito  San Francisco-style Cioppino
 Celery Victor  Green Goddess Dressing
 King Crab Louis Salad  Irish coffee
 San Francisco Fortune Cookies  San Francisco Sourdough Bread
 Hangtown Fry  Mai Tai
 Crab Rangoon  Joe's Special





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