Recipe by LAWRY'S®
"Mouthwatering south-of-the-border seasonings change ordinary rice and chicken into the perfect filling for big burritos!"
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regular or converted rice
1 (1 ounce) package
Lawry's ® Taco Spices & Seasonings*
1 (14.5 ounce) can
diced tomatoes, undrained
2 1/2 cups
shredded cooked chicken
sliced green onions
burrito-size flour tortillas, warmed
A good recipe. Anyone who didn't add the things they truly enjoy to their burritos, only cheated themselves. Nothing is ever etched into concrete! First, always please yourself, but don't trash the recipe because you didn't.
I didn't think it had much favor. A little disappointed.
I subsituted chicken broth for the water,this made it a little tastier.
Excellent! I added cheese to the burrito filling and put a bit on top. Also, put sour cream and shredded lettuce on before serving.
I thought the recipe was good. My kids even liked it. I used a rotisserie chicken from the grocery store and shredded that and I used brown rice instead of white. I served the tomatoes and the green onions on the side so my kids wouldn't complain. I also through a handful of cheese into the meet mixture right before I filled the tortillas.
I am feeding a family of six and we completly love this recipe It was amazin It pleased everyone from the Eight and 11 year olds to all the adults so we will definately be eating this again....tanx
Very tasty with salsa and extra sharp cheddar but a little bland on its own. A good recipe -- it just requires a little "doctoring" to taste.
I use a store bought rotisserie chicken that I shred, 1 can hot enchilada sauce and a can of refried beans and mix all of this with the cooked rice. I wrap up the burritos and top with a little more enchilada sauce and monteray jack cheese. I bake them at 350 degrees for 20 minutes. Yum!
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