Mexican Chicken Rice Burritos

Steps

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1. 1
   Prepare the sauce by combining sour cream and jarred green salsa; garnish with cilantro if desired. This will be served alongside the burritos after reheating.
   ▶ ≈3:25
2. 2
   Microwave the frozen bell pepper strips for about one minute to partially warm them.
   ▶ ≈3:46
3. 3
   Heat a pan and add the microwaved peppers, stirring for about a minute until most of the moisture evaporates.
   ▶ ≈3:46
4. 4
   Add the frozen rice and cook for 2 to 3 minutes, heating through and allowing it to develop color.
   ▶ ≈4:20
5. 5
   Set the rice mixture aside temporarily, add a bit more oil to the pan, and cook the thawed chicken over high heat until it develops color and flavor.
   ▶ ≈4:32
6. 6
   Return the rice mixture to the pan with the chicken, season with garlic powder, cumin, and chili powder, drizzle with oil, and mix well.
   ▶ ≈4:40
7. 7
   Warm the tortillas briefly to make them more pliable for rolling.
   ▶ ≈5:27
8. 8
   Divide the chicken and rice filling evenly among four tortillas, placing a handful of cheese on each.
   ▶ ≈5:41
9. 9
   Roll each burrito tightly, wrap first in parchment paper and then in foil for storage.
   ▶ ≈6:01
10. 10
    Allow the burritos to cool, then transfer to the freezer. Once fully frozen, optionally vacuum seal or place in a zip-lock bag for additional protection.
    ▶ ≈6:13
11. 11
    When ready to eat, reheat according to directions and serve with the sour cream and salsa sauce.
    ▶ ≈6:27