Ingredients
1/2
cup uncooked basmati rice, rinsed
1
cup water
1
cup Old El Paso™ Thick ’n Chunky medium salsa
1/3
cup JIF® Extra Crunchy Peanut Butter
2
tablespoons teriyaki sauce
2
tablespoons water
1/4
cup packed light brown sugar
1
teaspoon chili powder
1/2
teaspoon ground ginger
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
teaspoons sesame oil
6
Old El Paso™ flour tortillas for burritos (from 11-oz package)
6
tablespoons Old El Paso™ Thick ’n Chunky medium salsa
6
tablespoons sour cream
Preparation
Cook rice in water as directed on package, omitting butter, if called for.
Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.
In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Stir in salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.
Meanwhile, heat tortillas as directed on package. Spoon 1/2 cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon sour cream.
