| 1 | box (7.6 oz) Old El Paso® Spanish rice |
| 1 | tablespoon vegetable oil |
| 1 | lb boneless skinless chicken breasts, cut into 1/2-inch pieces |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 2/3 | cup water |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | medium red bell pepper, chopped (1 cup) |
| 1/3 | cup sliced green onions (about 5 medium) |
| 1/2 | cup chopped fresh cilantro |
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package |
| 1 1/2 | cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz) |
| Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired |
Serve with...
Mexican Chocolate Cake
Total Time:
1 hour 50 min
| 1. | In 3-quart saucepan, make rice as directed on package, omitting butter. |
| 2. | In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed. |
| 3. | Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally. |
| 4. | Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream. |
|
| Love olives? Toss some sliced ripe olives into the filling. |
Nutrition Information:
460 ( 140); 15g ( 6g, 1g); 55mg; 1270mg; 53g ( 5g, 3g); 26g 20%; 20%; 25%; 20% 3 1/2 ; 0 ; 1/2 ; 2 ; 1 3 1/2