Picante Chicken Rice Burritos The combination of chicken, cheese, olives and rice mixed together in a tortilla is outstanding. Definitely try this recipe. Serving: 12 INGREDIENTS: 2 tablespoons butter 1/2 cup chopped green onion 1 clove garlic, minced 7 cups shredded, cooked chicken meat 1 tablespoon chili powder 2 1/2 cups chicken broth, divided 1 16-ounce jar picante sauce, divided 1 cup uncooked long-grain rice 1/2 cup sliced black olives 3 cups shredded cheddar cheese, divided 12 burrito size tortillas DIRECTIONS: 1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. 2. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. 3. Meanwhile, preheat oven to 375 degrees F. 4. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13-inch baking dishes and sprinkle remaining cup of cheese on top. 5. Bake at 375 degrees F for 10 to 15 minutes, or until heated through. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 479 Total Fat: 18 g Carbohydrates: 41 g Protein: 36 g Source: meowlady2 © 2001 iVillage Inc.; all rights reserved