The Original Recipe

Chicken and Vegetable Burritos

1 onion chopped                                                1 carrot cut in thin half moons

1 sweet pepper diced                                                1 Tbsp olive oil

2 cloves minced garlic                                    1 14.5 oz stewed tomatoes           

1 zucchini in half moons                                    1 cup chicken broth           

1 pkg. taco seasoning                                                ½ tsp. salt

1 lb. ground chicken                                                1 cup instant rice

flour tortillas                                                            8 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 375 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 10 minutes.