Burritos with Mexican Red Rice, Guacamole & Salsa
Make these burritos for a picnic “a deux”.
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Loading... Ingredients
1 Onion, diced
5 ml garlic, chopped
Vegetable oil
5 ml (1 tsp) chilli powder
½ Yellow pepper, diced
1 X 410 g can chopped tomatoes
500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
250 ml (1 cup) chopped fresh coriander
1 Tomato, diced
2 Green chillies, sliced
salt and pepper
1 Ripe avocado
1/2 Lemon, juiced
2 Corn tortillas
2 Cooked chicken breasts
125 ml (1/2 cup) grated cheddar cheese
Method
1. Sauté half the onions and garlic in little vegetable oil until golden.
2. Add chilli powder, yellow pepper and tomatoes. Simmer for 20 minutes. Stir in rice and set aside.
3. To make a salsa, mix together half the coriander, diced tomato, green chilli, and remaining onion. Season with salt and pepper
4. Mash the flesh of the avocado with juice of half a lemon. Season with salt and pepper
5. Toast the tortillas.