This recipe started out as a beloved crock pot recipe that I have been making for years. It is SO simple and flavorful! But sometimes...you want that same simple flavor in 15 minutes instead of 8 hours...so I converted it to a meal in a jar recipe.
I love the versatility of this recipe because you can serve it in a burrito, on top of chips as a taco salad, or any other related serving. It's yummy no matter how it's served!
Instant Chicken Burritos in a jar
By Sabrina Winder –
serves 6
1
1/2 c. instant pinto beans
1/2
c. chopped onion
1/2
c. diced green chili peppers
1
T. chicken bouillon
1
T. cumin
2
tsp. garlic powder
1
tsp. salt
1
T. chili powder
1
1/4 c. chopped chicken
Measure all of the ingredients in the order
listed, into a wide mouth quart sized mason jar. Place a new oxygen absorption packet in the
top of the jar, then put on a new lid and ring.
Store away from light and heat to ensure a longer shelf
life.
Remove oxygen absorber packet, then dump contents of the jar
into a pot with 3 1/2 cups of water and stir together. Bring to a boil, then turn down to medium
heat and let simmer for about 20 minutes or beans are soft.
Serve as a filling in burritos, or on top of chips, with
shredded cheese, chopped tomatoes & lettuce, sour cream & guacamole.
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