**Today's guest post comes from Mrs. Williams of Persnickety Plates - give her a warm welcome!!**
Hi! I'm Mrs. Williams & I blog my favorite recipes over at Persnickety Plates. I'm happy to help fill in for Sarah while she's away. If you come visit me, you'll see that I make a lot of chicken, potatoes & baked goods. Those are my favorites. I try to keep it semi-healthy and use ingredients that you'd likely already have on hand or are easy to find. I am persnickety, but I'm trying to be better about trying new things. Today, I'm going to share with you one of my favorite recipes (as of late, it changes).
Source: Persnickety Plates original
Serves: 4-6 depending on how large you make your burritos
1-1.5 lb boneless skinless chicken breasts, boiled & shredded
1 package (2 cups) Santa Fe Ready Rice (contains black beans, corn, cilantro, peppers, etc.)
juice of 1 lime (my lime sucked, I hardly got any juice out of it)
1/2 Tb chili powder
1 t. cumin
1/2 t. garlic salt
6-8 burrito sized tortillas
olive oil spray
shredded cheese - I used a Mexican blend
Trim chicken breasts, cut into large pieces and season however you like (I used garlic salt, onion powder, salt & Montreal Chicken Seasoning). Add to a pot and cover with water. Bring water to a boil and let cook approximately 15 minutes.
Do you remember my favorite trick that I told you about awhile ago? Maybe you missed it. The EASIEST way to shred chicken is to throw it in the Kitchen Aid with the paddle attachment on low for less than a minute. Perfectly shredded chicken.
Add rice, spices & lime juice to the shredded chicken and mix it up.
|You could add all the ingredients separately (beans, corn, peppers, etc.), or use the Ready Rice that already did it for you.|
Heat a frying pan over medium high heat then place the burrito seam side down. Let it brown on each side - a couple minutes each. I hope you enjoy!