So Chris and I are trying to be very careful with spending money and that means very little eating out. Last Thursday I was having a craving for a Chipotle Fajita Burrito, so I decided to make my own version. They turned out pretty good. Not exactly the same, but I already had all the ingredients and made enough for 5 burritos for a fraction of the price of buying 1 burrito. Here is what I did.5 Flour Tortillas
1 1/2 cups rices
3 cups water
2 Tbsp Lemon juice
1 1/2 tsp Parsley
3 Chicken breasts (cut into small pieces)
1 Onion (Sliced)
1 Green bell pepper (Sliced)
3/4 cup frozen corn
1 Tbsp Olive Oil
Garlic powder/Salt/Pepper/Cumin- To Taste
1. In a medium sauce pan bring water to a boil. Add lemon juice and rice. Cover and turn heat to low. Cook for 20 minutes or until desired texture. Once rice is done sprinkle in the parsley and stir in. Taste and if you want a stronger lemon flavor you can stir in more lemon juice.
2. While rice is cooking, heat olive oil in frying pan. Fry chicken and season to taste. (I like the taste of cumin and salt so I tend to use more of those two, but do what tastes best to you) Cook chicken until it starts browning. Add onions, bell peppers and corn and continue to fry. Add more Olive oil if pan looks too dry. Once bell peppers and onions are cooked your burritos are ready to be put together.
3. Heat flour tortillas for 10 seconds in microwave before filling (so they are flexible to fold into a burrito) Spoon rice onto the tortilla then pile the fajita mixture on top. Add salsa if you so desire. Fold tortilla into a burrito and enjoy.
**Note**Because the burritos are so filling Chris and I can each eat only one per meal. We had plenty for left overs and reheating was easy.
1 1/2 cups rices
3 cups water
2 Tbsp Lemon juice
1 1/2 tsp Parsley
3 Chicken breasts (cut into small pieces)
1 Onion (Sliced)
1 Green bell pepper (Sliced)
3/4 cup frozen corn
1 Tbsp Olive Oil
Garlic powder/Salt/Pepper/Cumin- To Taste
1. In a medium sauce pan bring water to a boil. Add lemon juice and rice. Cover and turn heat to low. Cook for 20 minutes or until desired texture. Once rice is done sprinkle in the parsley and stir in. Taste and if you want a stronger lemon flavor you can stir in more lemon juice.
2. While rice is cooking, heat olive oil in frying pan. Fry chicken and season to taste. (I like the taste of cumin and salt so I tend to use more of those two, but do what tastes best to you) Cook chicken until it starts browning. Add onions, bell peppers and corn and continue to fry. Add more Olive oil if pan looks too dry. Once bell peppers and onions are cooked your burritos are ready to be put together.
3. Heat flour tortillas for 10 seconds in microwave before filling (so they are flexible to fold into a burrito) Spoon rice onto the tortilla then pile the fajita mixture on top. Add salsa if you so desire. Fold tortilla into a burrito and enjoy.
**Note**Because the burritos are so filling Chris and I can each eat only one per meal. We had plenty for left overs and reheating was easy.
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