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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a resealable plastic bag, combine 3 tablespoons olive oil, 3 tablespoons lime juice, the smashed garlic and 1 1/2 teaspoons salt. Add the chicken and let marinate at room temperature for 15 minutes. In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

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  • In a medium saucepan, heat the remaining 1 tablespoon oil over medium heat, add the rice and cook, stirring, until golden, about 5 minutes. Stir in the chicken broth, tomato sauce, cumin, 1 teaspoon salt and the chopped garlic. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

  • Preheat the oven to 350 degrees . Place each tortilla on a sheet of foil and top with the rice, beans, reserved chicken and cheese. Wrap the burritos snugly in the foil and heat for 10 to 15 minutes before serving.

  • Meanwhile, in a medium, nonreactive bowl, combine the mango, chiles, cilantro and remaining 1 tablespoon lime juice; let sit for 15 minutes (or refrigerate overnight). Serve the salsa over the chicken burritos.

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