Chicken Burrito - OAMC

Recipe by ColoradoCookin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
  • Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
  • Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
  • Cook until chicken is completely cooked.
  • Add taco seasoning and water, mix well and simmer for another 3 minutes.
  • Add crushed tomatoes.
  • (For super spicy add Tabasco sauce to taste).
  • Add rice mixture.
  • Stir in sour cream.
  • Place 1 to 1.5 cup measurements into containers.
  • Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
  • Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
  • Place on top of rice/chicken mixture, cover container and freeze.
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