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Add a photoServings: 4
Ingredients
- 1/2 c. rice
- 1 tbsp. oil
- 1 sm. onion, minced
- 1 clove garlic, pressed
- 1 c. chicken broth or possibly water
- 1 c. cooked chicken, finely shredded
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (16 ounce.) refried beans
- 6 flour tortillas
- Taco Sauce or possibly Salsa
- Lowfat sour cream
- Sliced ripe olives
- Minced green onions or possibly chives
Directions
- In skillet, saute/fry rice in oil till lightly browned. Add in onion and garlic, cook and stir till onion is limp. Add in broth, chicken, salt and pepper. Bring to boil, cover, reduce heat and simmer 20 min WITHOUT REMOVING LID.
- Meanwhile, heat refried beans over low heat, stirring frequently. Heat tortillas on an ungreased griddle or possibly wrapped in foil in oven.
- To assemble burrito, spread each tortilla with equal amounts of beans and chicken-rice mix. Fold sides of tortillas over filling towards center and roll. Top with taco sauce or possibly salsa and dollop of lowfat sour cream. Garnish with olives and onions. Makes 6 burritos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 129 | 37% |
| Total Fat 14.37g | 18% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 30mg | 10% |
| Sodium 1235mg | 51% |
| Potassium 559mg | 16% |
| Total Carbs 38.16g | 10% |
| Dietary Fiber 6.6g | 22% |
| Sugars 1.55g | 1% |
| Protein 16.01g | 26% |
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