Chicken & Rice Burritos

This delicious Chicken and Rice mix is perfect for a stretchable dinner on a budget and tastes absolutely wonderful.  I used two Boned Chicken Breasts and we served 2 Burritos, Two Tacos, and had a whole meal of Chicken and Rice leftover.


2 or more Chicken Breasts (Boned or Boneless) without skin.  If you use boneless chicken, I recommend cutting the chicken off the bone and cooking the bones with the chicken for maximum flavor.
Green Onion
Chicken Bullion Cube
Chicken Stock (1 can)
1 cup of rice
1 cup water
1/4 of Chicken Burrito Mix (or come up with your own Mexican Seasoning)

Tortillas, Cheese, Sour Cream (as desired), any kind of salsa

Boil Water, Chicken Stock and bullion cube, adding the chicken pieces when it begins to boil.  Cook for about 15 minutes, then remove the chicken and use a knife to slice it straight down, until it starts to pull apart.  You’ll want it to look like shredded chicken.

Add the chicken back to the water, then add Chicken Burrito Mix, Cilantro, Tomato, and Onion.  Add the cup of rice, cover and let it simmer on low for about 20 minutes or until the rice is done.  I didn’t use a whole package of Burrito Mix because I used just a small amount of chicken and it came out really flavorful.

Let the flavors fuze together, giving the Chicken and Rice a slight spicy mexican taste.  When the rice is done, you can either just serve the Chicken and Rice mix with a side dish like Beans or a salad, but it tastes great with a Flour Tortilla, a little bit of cheese and salsa and served as a burrito.

Other Ideas:

  • Cook it in the Slow Cooker
  • Add More Chicken
  • Cook Rice Separately and Top with Chicken
  • Add Corn and or a Jalapeno

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