Sunday, March 20, 2011

Chicken Burritos

If you live here in Utah odds are you probably know what Cafe Rio is. Their Mexican grill burritos and salads are extremely popular and imitated A LOT. In fact, everyone has a copy cat Cafe Rio recipe that they swear up and down is EXACTLY the same. I'm not going to pretend that this is the same, it's similar and it's delicious but it's definitely not the same. It's what my family gets when the burrito craving hits. Bri and Randy say it's their favorite dish and I have to admit that it's right up there on my list as well. An added bonus is that it's super easy.

The rice recipe is made using Minute Rice only because I haven't had great luck translating it with regular long grain rice. If you prefer regular rice remember to adjust the liquid accordingly and I'd love to hear how it turned out.

The only other suggestion I have to up the "authenticity" of your burrito is spring for the raw tortillas that you find in the dairy section by the cheeses. It's absolutely worth the few extra minutes to cook them up yourself. I'm not a huge tortilla fan but I will eat these plain they are so good.

Use what ever enchilada sauce you prefer...just like Cafe Rio. We usually layer chicken, rice, beans, cheese, and enchilada sauce inside the tortilla and then pour additional sauce and cheese over the top and melt it quickly in the microwave.

Chicken Burrito Filling
9-10 boneless skinless chicken breast halves (I usually just use the frozen and toss it in)
1 pkg Zesty Italian salad dressing mix
1/4 c. white wine vinegar
3 T,. water
1/2 c. olive oil
1 T. cumin
1 T. chili powder
2 tsp minced garlic

Mix salad dressing mix, vinegar and water together in a tightly sealed jar. Add olive oil and shake well to combine. Add remaining ingredients and shake until combined. Pour over chicken breast in the crock pot. Cover and cook on high for 4 hours. Remove chicken and shred. Return to crock pot and cook for an additional hour or so.


Cilantro Lime Rice
3 c. water
3 c. Minute Rice*
4 tsp chicken bouillon or soup base
1 T canola oil
2 T. fresh lime juice
1/2 bunch fresh cilantro
1/2 onion minced
1 can green chilies

Blend cilantro, onion, and chilies with 1 cup of the water in a blender. Bring water to a boil and add bouillon, oil, blended mixture and rice. Cover and simmer 5-7 minute or until rice is tender. Add lime juice and serve. *If using regular rice don't forget to adjust liquid amount and cooking time accordingly.

Garlic Black Beans
2 cans black beans rinsed and drained
8 oz tomato sauce
1 tsp minced garlic
2 Tb Canola oil
1/2 tsp salt
2 tsp chili powder
2 T chopped cilantro (opt)

Heat everything together in a small saucepan until heated through. Serve warm.

Our Favorite Green Sauce
1 small can Old El Paso mild green enchilada sauce
1 cup  Herdez Medium Salsa Verde

Stir together and warm in a saucepan or the microwave.

No comments: