Chicken Rice Burritos

[Guest guest]

This is a chicken recipe I altered into a vegetarian recipe by changing a few of

the ingredients and substituting chicken with available chicken alternatives. It

is very good, and sure to fool any meat eater. ;-)

 

Chicken Rice Burritos

 

1/3 cup sliced green onions

1 garlic clove, minced

2 Tbs butter or margarine

2 packages (12 oz each) Quorn brand chicken tenders, thawed and chopped

in smaller pieces

1 Tbs chili powder

2 1/2 cups vegetable broth, divided

1 jar (16 oz) picante sauce, divided

1 cup uncooked rice

1/2 cup sliced ripe olives

3 cups shredded cheddar cheese

12 flour tortillas (10 inches), warmed

Additional picante sauce and cheddar cheese

Sour cream (optional)

 

In a skillet, saute onions and garlic in butter until tender. Stir in the

chicken

bits, chili powder, 1/4 cup of broth and 3/4 cup of picante sauce. Heat

through; set aside. In a medium saucepan, bring rice and remaining broth to

a boil. Reduce heat; cover and simmer for 20 minutes. Stir in remaining

picante sauce; cover and simmer 5 to 10 minutes or until rice is tender. Stir

into chicken mixture. Add olives and 2 cups cheese. Spoon about 1 cup

filling, off center, on each tortilla. Fold sides and ends over filling, then

roll up.

Arrange burritos in two ungreased 13x9 inch baking dishes. Sprinkle with the

remaining cheese. Cover and bake at 375 for 10 and 15 minutes or until

heated through. Garnish with picante sauce and cheese. Yield: 6 servings

 

~ P_T ~

 

Love does not claim possession, but gives freedom.

~ Rabindranath Tagore (1861 - 1941)