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3/4 cup uncooked Riceland Extra Long Grain Rice
1-1/2 cups chicken broth
1/4 cup canned diced green chiles
2 tsp. butter or margarine
1 cup sliced onion
2 cups chopped cooked chicken or turkey
1 cup barbecue sauce
1 can (11 oz.) corn with red and green peppers, drained and heated
6 extra large (10-inch) flour tortillas, heated
In medium saucepan, combine rice, chicken broth and chiles. Stir lightly; bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid; simmer 15 minutes. Remove from heat. Let stand covered 5 minutes. Keep warm. In medium saucepan, melt butter over low heat. Add onion and cook 5-7 minutes or until lightly browned, stirring occasinally. Add chicken and barbecue sauce; mix well. Heat through. Place scant 1/2 cup chicken mixture on bottom half of each tortilla to within 1 1/2 inches of edge. Top with about 1/3 cup rice mixture and 1/4 cup corn. Fold in sides of tortilla, then roll up from bottom. Cut in half to serve. This recipe is great for leftover holiday turkey! (From our "Rice Sensations" cookbook)
Serves 6
| Calories: | 456 |
| Total Fat: | 10g |
| Cholesterol: | 45mg |
| Sodium: | 985mg |
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