Picante Chicken Rice Burritos

The combination of chicken, cheese, olives and rice mixed together in a tortilla is outstanding. Definitely try this recipe.

Picante Chicken Rice Burritos

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    2 tablespoons butter 1 jar (16 oz) picante sauce, divided
    1/2 cup chopped green onion 1 cup uncooked long-grain rice
    1 clove garlic, minced 1/2 cup sliced black olives
    7 cups shredded, cooked chicken meat 3 cups shredded cheddar cheese, divided
    1 tablespoon chili powder 12 burrito size tortillas
    2 1/2 cups chicken broth, divided


    Prep: 2 hours 25 min (145 mins) Total:
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    • 1

      To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce.

    • 2

      Heat through, then set aside.

    • 3

      To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil.

    • 4

      Reduce heat, cover pan and simmer for 20 minutes.

    • 5

      Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.

    • 6

      Meanwhile, preheat oven to 375 degrees F.

    • 7

      To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.

    • 8

      Mix well.

    • 9

      Spoon 1 cup of filling onto each tortilla, off center.

    • 10

      Fold sides and ends over filling, then roll up.

    • 11

      Arrange filled tortillas in two 9x13-inch baking dishes and sprinkle remaining cup of cheese on top.

    • 12

      Bake at 375 degrees F for 10 to 15 minutes, or until heated through.

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