Shrimp or Chicken Burritos

Mexicali burrito with all the fixins

Preparation	Cooking	Ready in	Yield
15 minutes	One hour	One hour and 15 minutes	12 cookies

Ingredients

Name	Quantity
Chicken broth	2 cu
Tomato sauce	0.5 cu
Vegetable oil	3 tbsp
Olive oil	1 tbsp
Green salsa	2 oz
Pepper jack cheese	0.5 cu
Rice, long-grain	1 cu
Chicken thighs	8 oz
Shrimp	0.5 lb
Onion	3 oz
Tomato	6 oz
Lime juice	1 tbsp
Garlic	3 clvs
Avocado	6 oz
Serrano pepper	2 oz
Kosher salt	1 tsp
Garlic powder	0.5 tsp
Cumin	0.5 tsp
Black pepper	1 tsp
Paprika	2 tsp
Cayenne pepper	1 tsp
Red pepper flakes	1 tsp
Cilantro, fresh	1 oz

Directions

1. Prep pico de gallo ingredients in a small bowl.
2. Heat vegetable oil in medium pot.
3. Add half chopped onions, saute few minutes until soft.
4. Add dry uncooked rice to pan and saute until golden.
5. Add salt, garlic powder, cumin, and black pepper to rice.
6. Add tomato sauce and chicken broth.
7. Bring to simmer and cook for 20-30 minutes until rice is cooked through and no liquid remains.
8. Saute shrimp or chicken in separate pan over medium heat.
9. Season with paprika, cayenne pepper, red chili flakes, and salt & pepper.
10. Top with lime juice and set aside.
11. Warm tortillas in pan.
12. Grate pepper jack cheese and slice avocado.
13. Assemble burrito with cheese, rice, pico de gallo, avocado, and shrimp or chicken.
14. Serve with lime juice and hot sauce.
15. Enjoy!