Tuesday June 18th 2019

Arroz Con Pollo Burritos – Chicken and Rice Burrito

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Rating: 4.2/5 (18 votes cast)

Recipe: Arroz Con Pollo Burritos

Summary: Delicious Chicken and Rice Burritos with Picante Sauce


  • 2 tablespoons butter
  • 1/2 cup chopped green onion
  • 1 clove garlic, minced
  • 7 cups shredded, cooked chicken meat
  • 1 tablespoon chili powder
  • 2 1/2 cups chicken broth, divided
  • 1 (16 ounce) jar picante sauce, divided
  • 1 cup uncooked long grain rice
  • 1/2 cup sliced black olives
  • 3 cups shredded Cheddar cheese, divided
  • 12 (10 inch) flour tortillas


  1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute 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. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
  5. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  6. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.
  7. Mix well. Spoon 1 cup of filling onto each tortilla, off center.
  8. Fold sides and ends over filling, then roll up.
  9. Arrange filled tortillas in two 9×13 inch baking dishes and sprinkle remaining cup of cheese on top.
  10. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Arroz Con Pollo Burritos - Chicken and Rice Burrito, 4.2 out of 5 based on 18 ratings
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