Chicken and Black Bean Burritos

Utensils: Large skillet and 3 quart saucepan



Ingredients

1 box (7.6 oz) Old El Paso® Spanish rice
1 tablespoon vegetable oil
1lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 can (15 oz) Progresso® black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend
(6 oz)Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired.

Directions

1. In 3-quart saucepan, make rice as directed on package, omitting butter.
2. In large skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
3. Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.