Chili Chicken and Jalapeno Burritos and Spicy Rice

There is s much you can do with burritos. My favorite way to make them is with a spicy chicken filling. They are also super easy too!

The jalapenos in both the burritos and rice bring the two parts of the meal together and lend a fantastic degree of spice to the dish.

It's super hard to find fresh jalapenos here in New Zealand. I can only ever manage to find them on the very odd occasion in supermarkets so when I can't get them fresh I go for Old El Paso Jalapenos and they work perfectly as a substitute. I used them here!

Chili Chicken and Jalapeno Burritos with Spicy Rice

Serves 4

Burritos:

400 g (14 oz) boneless, skinless chicken breast. Cooked and shredded

400 g (14 oz) tin diced tomatoes

1/4 Cup sriracha sauce

1 Jalapeno pepper, diced

4 Jumbo tortillas

1/2 Cup grated cheese

Light sour cream to serve

Spicy Rice:

1 onion, diced

1 Jalapeno, diced

3 cloves garlic, crushed

1 tsp salt

1 tsp cumin

1/8 tsp chili powder

2 Cups long grain rice, rinsed

400 g (14 oz) tin diced tomatoes

2 Cups chicken stock

1. To make to burritos,  combine the chicken, tomatoes, sriracha, and jalapeno together in a mixing bowl. Spread 1/4 of the mixture into the center of each tortilla. Wrap, sprinkle the top with cheese and bake at 200C (400F) for 20 minutes.

2. To make the rice: Heat a dash of oil in a large saucepan. Fry the onion, jalapeno, garlic, salt, cumin, chili powder, and rice for two minutes. Add the tomatoes and chicken stock and simmer until all liquid is absorbed (15 or so minutes)

3. Serve Burritos over rice and topped with light sour cream.