Wednesday, September 23, 2009

Chicken and Spanish Rice Burritos

1 Large chicken breast
2 Cups white rice
15oz Tomato Sauce
1 1/4 Cups water
2 Tbs olive oil
1/4 Cup green bell pepper
1/2 Cup green onion, divided (1/8-3/8)
1/2 Cup Colby Jack cheese
8 Flour tortillas, warmed

-In a medium sauce pan brown rice in the olive oil as it browns add in bell pepper and 1/8 c green onion.
-Once the rice is browned add in tomato sauce and water, stir well. Cover and simmer at low medium until done.
-Meanwhile season the chicken breast with thyme and pepper as desired. Steam chicken in a large covered skillet until done. Once done shred or chop the chicken.
-Once both are done layer Chicken, Rice and remaining ingredients. Garnish with sour cream, hot sauce, salsa or whatever you please.


These burritos are tasty and quick. They're great for an easy lunch with friends, or a low key family dinner. Tastes great with Rogue's Juniper Pale Ale or Maierfest Lager or Widmer's Hefeweizen or Broken Halo IPA.

Note: As you may have noticed I'm starting to do beer pairings with my recipes. As a beer enthusiast I'm always interested in trying to find great beer to go with great food. Any beer suggestions are welcome.

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