2 boneless skinless chicken breasts (about 1 to 1.5 lbs)
1 TBSP cooking oil
1 clove garlic, minced
1/2 cup chopped onion
2 cups chicken broth (1/2 cup for chicken, 1-1/2 cups for rice)
14oz can fire-roasted tomatoes
4oz can green chiles
salt and pepper
1 cup long grain rice
4 oz monterey jack cheese, shredded
6 to 8 large flour tortillas (depending how stuffed you like them)
DIRECTIONS
Heat the oil in a dutch oven or large pan over medium-high heat. Season both sides of the chicken breasts liberally with salt and pepper. Cook breasts 3 to 4 minutes on each side then transfer to a cutting board and dice (chicken will NOT be cooked through yet).
Add the onion, garlic, tomatoes, chiles, and 1/2 cup of the broth to the pan scraping the bottom to release anything stuck to the bottom of the pan. Return the diced chicken to the pan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Add the other 1-1/2 cups of chicken broth and uncooked rice to a boil in a medium saucepan. Cover and reduce heat to low, DO NOT remove the lid at any time. Cook on low for 10 minutes the turn off the heat and let rest for 15 minutes.
Remove the lid from the chicken, turn the heat up to medium and cook until liquid has evaporated, about 10 to 15 minutes.
Stir the cooked rice and cheese into the chicken mixture.
If desired, warm up your tortillas. Fill the center of the tortillas with the chicken & rice mixture and roll into a burrito.
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