Prep time: 20 minutesCook time: 20 minutesYield: Makes 8 large burritos or 32 small burritos
INGREDIENTS
1 1/2 cups long grain white rice
1 lime, juice only
1/4 cup chopped cilantro
2 red or green peppers, sliced
1 yellow onion, sliced
2 tablespoons olive oil, divided
2 cups cooked chicken, shredded
2 (15-ounce) cans black beans, drained and rinsed
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup salsa verde, store-bought or homemade
16 ounces grated colby jack cheese
8 large 12-inch burrito-sized flour tortillas OR 32 small 8-inch flour tortillas
For the pickled jalapeno guacamole (Dad Add):
2 ripe avocados
1/4 cup pickled jalapeños, chopped
2 tablespoons minced cilantro
Pinch of salt
Special equipment:
Heavy-duty aluminum foil
Make the cilantro rice: Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.
Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.
