Cooking with The Mommy-Files – Chicken & Rice Burritos

By Shannon Gosney
In Blogging Randomness
February 2, 2010

For the month of February, we will be featuring Mexican Recipes on The Mommy-Files – ranging from main entrees to appetizers to non-alcoholic drinks to desserts!

For the first day, I chose to do something somewhat simple but still authentic!Β  I made Chicken and Rice Burritos!Β  They were really good and took a little longer than I thought, but then again, I was recording the video along with cooking the recipe!


1/2 cup long grain white rice
1 tablespoon canola oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried oregano
1 14 1/2 oz can of diced tomatoes with juice
1 pound boneless, skinless chicken breasts
5 oz shredded sharp cheddar cheese
4 tbsp sour cream
8 8×10-inch fresh flour tortillas


1 – Bring water to boil in a saucepan. Once boiling, add the rice and cook for 8 minutes. Drain, rinse, and then drain again.

2 – Heat the oil in a large saucepan. Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes. Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.

3 – Cut the chicken breasts in half and then half them again. Put them in a large pan and add enough water to cover the chicken and bring to a boil. Lower the heat and simmer for about 10 minutes or until the chicken is cooked through. Lift the chicken out of the pan, put on a plate, and cool slightly.

4 – Preheat the oven to 325 degrees F. With 2 forks, gently pull the chicken apart. Add the chicken to the rice mixture, with the grated cheese. Stir in the sour cream, if desired.

5 – Wrap the tortillas in microwave-safe plastic wrap and heat for 55 seconds.

6 – Spoon 4 oz of meat mixture into the center of the burrito. Fold the sides in and then fold the top and the bottom up so that it forms a parcel. Secure with a toothpick if desired.

7 – Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more. Remove the toothpicks before serving.

Serves 8

Weight Watchers Friendly. Based on the recipe, 1 serving (4 oz of mixture on 1 flour tortilla) is 6 points.


About Has 4151 Posts

Shannon Gurnee is the author of RedheadMom formerly "The Mommy-Files", a national blog with a loyal following. She has a Bachelor's Degree in Marriage, Family, and Human Development with a Minor in Business Management. Shannon and her husband, Frank, have a large family with 6 awesome kids and love living on the Central Coast near San Luis Obispo, California, as well as traveling around the world. A full-time Social Media and Professional Blogger, Shannon also serves as a National Brand Ambassador for many well-known companies. Her blog focuses on motherhood, family fun activities, traveling, fashion, beauty, technology, wedding ideas and recipes while providing professional opinions on products, performances, restaurants, and a variety of businesses.

5 Responses to “Cooking with The Mommy-Files – Chicken & Rice Burritos”

  1. Samantha says:

    This look fantastic! Thanks for sharing. I may have to try that. I believe in stead of using the chicken breast I may just put a whole chicken in the crockpot and let it cook all day long and that way it just falls off the bone and the leftovers could be done in a separate dish.

  2. Kayla says:

    Oh, those look just amazing-I think you did a great job of multitasking: cooking dinner, talking AND videotaping-I probably would have screwed that royally up. LOL
    Wonderful first meal =]

  3. (Love the Santana in the background) They look really good and easy to make as long as you are not holding a video camera in your hand. πŸ™‚
    Thanks for the recipe, I look forward to the next one.

  4. Jenn says:

    This sounds like one I would love to try. I am always looking for something new to make for dinner.

  5. Marcia Goss says:

    I love all of these Mexican Recipes you are featuring this month. I will definitely make these Chickien and Rice Burritos.

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