The Versatile Spaniard

Today is Tasty Thursday. Who is pumped? I know I am. I've decided to give a recipe that will prove to be extremely dynamic. What I mean is that this recipe can be used for several different applications which I will describe as I go. I am also going to veer from the usual Italian once more, because it is time I gave some love to other nationality's foods. So to the Mexicans/Spanish of the world, this one is for you!

Chicken Burritos a.k.a. The Versatile Spaniard

Once again, this recipe is geared towards those less adept in the kitchen. It consists of several different parts that can be cooked separately and then combined at the end: 1) Spice Combo; 2) Rice and Beans; 3) Chicken & Vegetables; and 4) Non-Cooked components.

Ingredients:

1) Spice Combo
1 tsp. cumin
1 tsp. coriander
1 tsp. chili powder

2) Rice and Beans
1 cup of rice (whole grain is great for this also, just allow at least 15 minutes extra time to cook it)
1 cup black beans
Salt
Spice Combo

Due to the fact that rice takes forever to cook (especially brown rice), you must cook this part first. In a medium-sized pot (4 quart capacity), put two quarts of water and put on the stove on high. Let this come to a boil, add salt, and then add your rice. Let the rice cook until it is tender enough to eat. Normal rice takes about 20 minutes, brown rice takes about 35 minutes (taste it to see if it is done, but don't burn yourself). About 5 minutes before your rice is complete, put your beans into a small pan and cook for 5 minutes or until they start sticking to the bottom of the pan. Once both components are done, add the beans to the rice with your Spice Combo and mix thoroughly (you can also add a few diced jalapenos at this point in time for added flavor and spice). Set this aside (we will assume the chicken and vegetables are complete also).

3) Chicken & Vegetables
2 chicken breast halves (Boneless, skinless, butterflied, and washed)
1 tbsp Montreal Steak Seasoning
2 red, green, or yellow peppers
3 medium sized onions
1 large tomato
Spice Combo

At about the time you throw the rice into the boiling water, you should start cooking the vegetables: To make the Chicken and Vegetables, start by cutting your peppers, onions, and tomatoes into 1 inch square pieces. In a saute pan (2 quart capacity) on high, put about 1/4 inch water and let come to a quick boil. Add your peppers and onions to this and let steam covered (you can also cook with 2-3 tablespoons of oil, but it takes longer and is less healthy; also, make sure to replenish water if it starts to run out!). While that happens, prepare your chicken with the Steak Seasoning (Notice a pattern with ALL my chicken dishes yet?), rubbed evenly on both sides. Once your vegetables are about cooked (About 10 minutes), put your breast on your George Foreman grill to cook (It should have been pre-heated; You can also cook this in a separate pan with a tbsp of oil on the bottom, medium high heat until tender and no longer pink; if you do this, start it at the time to start cooking your vegetables). At the same time, add your diced tomatoes to the vegetables and let continue cooking until chicken is tender. Once your chicken is cooked, cut it into slices 1/4 inch thick and then in thirds, so your pieces are about 1/4 inch by 1 inch. Add them with the Spice Combo to the vegetables and mix thoroughly. You can set this aside (we will assume the rice and beans are complete also).

4) Non-Cooked components (This is part of the Versatility of the Spaniard because you can add whatever you like; I will tell you several ways to do this, and all will taste fantastic)

Option #1
Large tortillas (burrito sized; put into the oven for a few minutes on 200 degrees to get them prepped to stuff) OR a big handful of Tostitos Restaurant Style Tortilla Chips
Cheddar Cheese
Shredded iceberg lettuce
1 large diced tomato
Salsa (About 2 oz or so)
Sour Cream (About 2 oz or so)

Option #2
Large tortillas (burrito sized; put into the oven for a few minutes on 200 degrees to get them prepped to stuff) OR a big handful of Tostitos Restaurant Style Tortilla Chips
Cheddar Cheese
Frank's Red Hot Sauce (About 2 oz or so)

All Optional Ingredients
Cheese of any shredded kind
Salsa
Sour Cream
Guacamole
Diced Tomatoes
Shredded Lettuce
Frank's Red Hot Sauce

Once your chicken, vegetables, rice and beans are complete, take all your ingredients onto a table. You can make this a self-serve dish and allow your guests to have fun making their own burrito, or you can make it for them (TUTORIAL: How to roll a burrito: Assuming the tortilla is 8 inches in diameter, add about .5 pounds of ingredients to one side of the tortilla. Next, roll one end of the tortilla over the ingredients and let it touch the inside of the tortilla about 2/3 the way in [should be about 2 inches thick]. Stuff any mixture falling out back into the tortilla, fold both ends on top of the bulge and continue rolling until it is all the way over). That may be confusing but after practicing for a while you will get the perfect burrito. If you opted to use Tortilla Chips for the meal, you can either put them on the bottom whole, or crush them on top. Either way put some cheese, some rice mixture, some chicken and vegetables, and then whatever else you want. It also makes a great dip if you add lots of cheese and hot sauce to the rice and chicken/vegetables in a bowl.

These recipes will serve about 4 people. Prep Time: 20 mins; Cook Time: 40 mins.

Now here is the special part about this dish. You can mix and match all the "Optional ingredients" to conform to your taste buds. If you are a vegetarian you can skip the chicken, add a few more peppers and onions and enjoy a great tasting meal anyway. It really is up to you how you make your burritos or tortilla bowl.

I hope you guys enjoy this dish. It is a bit more difficult than some of my others, but it always turns out tasting great and pleasing everyone! Enjoy the rest of your Thursday!