Chicken Burrito - Oamc

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 chicken bouillon cubes
• 4 cups hot water
• 4 cups instant rice or 2 cups standard rice
• 2 medium chopped onions or 4 tablespoons dried onion
• 4 chopped garlic cloves or 2 teaspoons packaged chopped garlic
• 8 boneless skinless chicken breasts, cut into bite sized pieces
• 6 tablespoons olive oil
• 2 (1 1/2 ounce) packages taco seasoning
• 1 1/2 cups hot water
• 1 cup canned crushed tomatoes
• 8 tablespoons sour cream (1 medium sized container)
• 12 flour tortillas

Recipe

• 1 dissolve bouillon in water, bring to a boil add instant rice and set aside. if using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
• 2 meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. then add garlic, long enough to let the garlic sweat.
• 3 add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
• 4 cook until chicken is completely cooked.
• 5 add taco seasoning and water, mix well and simmer for another 3 minutes.
• 6 add crushed tomatoes.
• 7 (for super spicy add tabasco sauce to taste).
• 8 add rice mixture.
• 9 stir in sour cream.
• 10 place 1 to 1.5 cup measurements into containers.
• 11 place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
• 12 fold up the wax paper as tight as you can, i seal it like an envelope and tape it shut with masking tape.
• 13 place on top of rice/chicken mixture, cover container and freeze.