Chicken Burrito Recipe
Shredded chicken with rice, fresh cod with queso fresco, shredded cabbage, pico de gallo. Served w/ yellow rice, beans and salsa
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Ingredients
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Chicken Filling
Rice
Fresh Cod and Toppings
Sides
Method
Prepare Chicken Filling
- 1
Cook Chicken
In a medium pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes.
- 2
Season and Simmer
Sprinkle taco seasoning over the chicken, add chicken broth, cover, and reduce heat to low. Let simmer for 20-25 minutes or until the chicken is cooked through.
- 3
Cook Rice
- 4
Rinse Rice
Rinse the long-grain white rice under cold water to remove excess starch.
- 5
Boil Water
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and 1 tsp of salt.
- 6
Cook Rice
Reduce heat to low, cover, and let simmer for 18-20 minutes or until the rice is tender and water is absorbed.
Prepare Fresh Cod and Toppings
- 7
Cook Cod
In a skillet, cook the fresh cod fillets over medium heat for about 3-4 minutes on each side until cooked through and flaky.
- 8
Prepare Toppings
While the cod is cooking, prepare the toppings: crumble queso fresco, shred cabbage, and chop pico de gallo.
Serve
- 9
Assemble Burrito
In a large tortilla, layer shredded chicken, rice, cooked cod, queso fresco, shredded cabbage, and pico de gallo.
- 10
Add Sides
Serve with yellow rice, black beans, and salsa on the side.