Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. rinse basamati rice in cold water and drain. | 2. soak basamati rice in water for ten minutes. | 3. drain rice and place in low heat skillet. | 4. add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet. | 5. add salt and sugar and cook rice on low level heat till aromatic. | 6. place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time. | 7. cut chicken into bite sized pieces and set aside. | 8. in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth. | 9. sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings. | 10. cook for 5 minutes. | 11. next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated. | 12. mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet. | 13. cook for 3-5 minutes or until all liquid has been evaporated. | 14. place tortilla shells in between two damp paper towels and microwave for 20 seconds. | 15. place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream. | 16. in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush). | 17. fold the sides of the tortilla over in a wrapping form. | 18. fold corners in and then the ends over the end so that all flaps are on the same side as the first fold. | 19. heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet. | 20. let stand for 2 minutes and then check to see if all the seams have been glued together. | 21. flip and cook another two minutes. | 22. top with your choice of salsa (i use peach pineapple or a mango pineapple). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
chicken breast	6 -8	ounces	boneless skinless	0.0	0.0	0.0	0.0
chipotle chile adobo	1	tablespoon		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic clove	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
salt	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cilantro	1	bunch		-	-	-	-
cheddar cheese	1	cup		-	-	-	-
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
avocado	1		sliced	-	-	-	-
tortilla	4	tortillas		-	-	-	-
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
black bean	1/2	cup		330.77	60.4892	20.951999999999998	1.3774
lemon	1			1.2808	0.4116	0.0486	0.0132
lime	2			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.