Chicken and Rice Burritos

Mission

8 large size flour tortillas

Salsa, medium

2 ½ cups pre-cooked chicken, shredded

¾ cups long grain white rice, uncooked

1 1-ounce package taco spices and seasonings

1 ¾ cups water

1 8-ounce can tomato sauce

1 large tomato, chopped

1/3 cup green onion, chopped

Guacamole

Cheddar cheese, shredded

As always, I just shredded a rotisserie chicken. (Or in this case about half of one.)

In a large skillet, place chicken, rice, seasonings, water and tomato sauce. 

"This is too soupy and will never make burritos!" I exclaimed.

Bring mixture to boil, cover, and simmer for 20 minutes. Add chopped tomato and green onion to combine evenly. Place ½ cup of filling in each tortilla, roll burrito style and serve with optional garnishes.

Fortunately the liquid cooks out really well and you're left with perfect burrito stuffins! (The end product looks like this, but in a tortilla.)

My Rating: 4/5 "This was wonderfully flavorful - I was actually surprised by how spicy it ended up being. The texture is really comforting, too. I could handle just a titch more fresh flavors, but the green onion is a nice step in that direction. Neat stuff!"