Kids’ Menu: Naked Burritos

This is from my Kids’ Menu series. A quick dinner, especially if you pre-cook the chicken while you’re grilling something the night before. Serve with warm tortillas.

Naked Burritos

  • 1 cup rice
  • 2 cups water
  • 8 oz 4-cheese Mexican blend, shredded
  • ¼ cup milk
  • 1 to 2 jalapenos, chopped
  • 4 green onions, chopped
  • ½ tsp cumin
  • 4 cooked chicken breasts, cubed
  • 14-oz can black beans, drained
  • 1 red pepper, chopped
  • shredded lettuce
  • 1 tomato, chopped
  • 16 oz fresh salsa*
  • 4 oz sour cream (opt)

2 saucepans

Add rice & water to saucepan, bring to a boil, cover and cook until all water is absorbed, about 20 minutes. In second saucepan melt cheese, milk, jalapenos, onions & cumin, stirring constantly. Add chicken and let simmer on low until chicken is heated through, stirring occasionally. For each serving use ¼ of ingredients. Place rice in bowl, top with chicken mixture, black beans, red pepper, lettuce & tomato. Top with salsa, and opt. sour cream.

*if you’d like to make your own salsa, I have a recipe for that, too:

Fresh Salsa

  • 4 tomatoes, quartered
  • 6 green onions
  • 2 tsp crushed garlic
  • ½ to 1 bunch cilantro, remove stems
  • 2 to 4 jalapenos*, remove stems
  • 2 tbsp red wine vinegar

blender or food processor

In blender or food processor, add all ingredients and coarsely chop until blended well**. If you can make a day ahead, it gets even better.  This makes extra, just seal in an airtight container and refrigerate for up to a week.

**If you prefer a chunkier style salsa, you’d be better off chopping vegetables by hand. This will take longer. Blender/food processor version takes less than 5 minutes.