Chicken Burritos

1 box

Zatarain's Spanish rice

1 1/2 c

chicken broth (low sodium)

2 Tbsp

margarine or butter

1 can(s)

black beans

1 can(s)

Rotel diced tomatoes with lime juice and cilantro

1 pkg

Tyson grilled chicken breast strips

1 pkg

tortillas, flour

1 c

shredded cheese (three cheese blend)

1 c

sour cream

1

lime (squeezed into burrito mix)

1/2 c

cilantro, fresh (rough cut)

(borrowed from Just a Pinch Recipe Club) https://www.justapinch.com/recipes/main-course/chicken/chicken-burritos.html

How I made this. I cooked the chicken from frozen (I am a bad planner) in my instant pot with a little garlic and paprika, and a little water.

When the chicken was done - I shredded it, then I poured the water and rice in a deep pan, added the black beans and tomatoes, plus the chicken. And cook according to directions.

After that, I put a big spoonful of the mixture in a tortilla with shredded cheese, and saved the sour cream for the side. If you heat sour cream it can be a bit weird if you have to reheat it. And then spray a pan with cooking spray and fold both ends in when making the pocket and heat them in the pan so that they get lightly brown on both sides and have a little crunch.

These were very tasty. Only thing I wish is that it had a bit more spice. I advise putting some paprika, or cayenne on the mix before putting it in the tortilla. 

This also made enough for dinner (for 3 people) plus lunch for two days.