You won't get a mouthful of plain rice or tortilla with these perfectly portioned burrito bites.
1 cup long grain white rice
2 tsp olive oil
1 red bell pepper, diced
2 cloves garlic, minced
½ cup green onion, chopped
2 tsp cilantro, finely chopped
1 jalapeño pepper, diced
2 cups chicken, cooked and shredded
4 burrito-size tortillas
1 cup Monterey Jack cheese, shredded
Salsa, sour cream and lime wedges for garnish
Let's get Cooking...
Start by cooking rice per package instructions.
Heat olive oil in a skillet over medium-high heat. Add the red bell pepper, garlic, half of the green onion, half of the cilantro and half of the jalapeño. Sauté for two minutes, stirring periodically. Add the chicken and rice, cooking until heated through. Add remaining green onion, cilantro and jalapeño. Add cheese and salsa to taste. Mix well.
Cut a tortilla into four quarters, like pie triangles. Place a heaping tablespoon or two of burrito filling near the tip of the triangle and roll up, folding in the sides like a burrito.
Pop the bites back in the pan, placing them with their folds down. Brown on low heat to seal the ends shut. Top with cheese, and serve with salsa, sour cream and lime wedges.