Chicken and Rice Burritos

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Boneless, skinless chicken breasts are poached then combined with rice, onion, Mexican oregano, tomatoes cheese and sour cream. Recipe by Jane Milton.
Recipe By: Jane Milton
  • PrepN/A |
  • TotalN/A |
  • Serves4 Burritos


    • 1/2 cup long grain rice
    • 1 tablespoon vegetable oil
    • 1 onion chopped
    • 1/2 teaspoon ground cloves
    • 1 teaspoon dried Mexican Oregano
    • 7 ounce can chopped tomatoes in juice
    • 2 skinless boneless chicken breasts
    • 1 1/4 cups grated Monterey Jack or mild cheddar cheese
    • 4 tablespoons sour cream (optional)


Bring a saucepan of lightly salted water to a boil.  Add the rice and cook for 8 minutes. Drain, rinse, then drain again.

Heat the oil in a large saucepan.  Add the onion with ground cloves and oregano and fry for 2-3 minutes.  Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed.  Set the pan aside.

Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil.  Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes.

Preheat the oven to 325 degrees.  Shred the chicken by pulling it apart with two forks then add the chicken to the rice mixture with the grated cheese.  Stir in the sour cream if using.

Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes.  Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.

Spoon 1/8 the filling into the center of a tortilla and fold in both sides. Fold the bottom up and the top down to form a parcel. Secure with a toothpick.

Place burritos in a shallow dish or casserole, cover with foil and keep warm in oven while you make 7 more bundles.  Remove the toothpicks before serving.
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