Chile Cheese Rice Burritos Recipe
Ingredients
| Cooking spray | ||
| Zucchini | 1/2 Cup (16 tbs), shredded | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| 1 cup hot cooked rice, cooked without salt or fat | ||
| Shredded monterey jack cheese | 1/4 Cup (16 tbs) | |
| Green chiles | 1 Tablespoon, canned | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/4 cup 30%-less-fat sour cream (such as Breakstone) | ||
| Flour tortillas | 2 | |
| Lettuce | 1/2 Cup (16 tbs), thinly sliced | |
| Tomato | 1/2 Cup (16 tbs), diced | |
| Salsa | 2 Tablespoon | |
Directions
MAKING
1. Spray a coat of cooking spray on a nonstick skillet and place it over a medium-to-high flame until heated up
2. Add zucchini and green onions and sauute them till they turn tender
3. Add rice, cheese, green chilies, salt and pepper and cook for another minute, stirring all the while; turn the heat off, add sour cream and stir to blend
SERVING
4. Warm the tortillas according to the instructions in the pack and spoon half of the rice mixture on to it
5. Top with lettuce and tomato and serve with salsa
1. Spray a coat of cooking spray on a nonstick skillet and place it over a medium-to-high flame until heated up
2. Add zucchini and green onions and sauute them till they turn tender
3. Add rice, cheese, green chilies, salt and pepper and cook for another minute, stirring all the while; turn the heat off, add sour cream and stir to blend
SERVING
4. Warm the tortillas according to the instructions in the pack and spoon half of the rice mixture on to it
5. Top with lettuce and tomato and serve with salsa
Chef
