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
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