Chicken and Vegetable Burritos
1 medium onion, chopped
1 medium carrot, cut in half then into thin half-moons
1 large sweet green pepper, diced
1 T olive oil
2 cloves garlic, finely chopped
1 (14.5 oz) can stewed tomatoes
1 medium zucchini, cut in half then into thin half-moons
1 c chicken broth
1 pkg taco seasoning
½ tsp salt
1 lb ground chicken (I use cubed chicken breasts)
1 c instant white rice
1 pkg (8) burrito-size tortillas
8 oz. shredded taco cheese
Salsa beans (recipe follows)
Heat oil in a large skillet over medium-high heat. Add onion, carrot, and green pepper; sauté until soft, about 6 minutes. Add chicken and garlic. Cook until chicken is no longer pink, about 5 minutes. Stir in tomatoes, zucchini, broth, taco seasoning , and salt. Cook, covered, four minutes, just until zucchini is tender. Remove from heat and stir in rice. Cover and let stand five minutes. Heat oven to 375. Spoon about ¾ cup filling into each tortilla. Wrap. Place, seam side down, in 13X9 dish. Sprinkle with taco cheese. Heat in 375-degree oven 10 minutes, until heated through.
Salsa Beans: Combine 15-oz can kidney beans, drained and rinsed; 15.5-oz can pinto beans, drained and rinsed., ¾ cup salsa, and ¼ tsp salt in saucepan. Heat over medium-high heat about five minutes.