Chicken and Black Bean Burritos

 

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

• 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.