Southwest Black Rice and Chicken Burritos with Butternut Squash - alive magazine
Black rice is quickly becoming a pantry staple. It’s full of rich, grapey taste and has an inky hue that makes white rice shake in its boots.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Baking sheet
- Oven
- Fork
Ingredients
- 1/2 cup (125 mL) uncooked black or short grain brown rice
- 1 cup (250 mL) water
- 2 boneless, skinless chicken breasts, cut into small cubes
- 2 cups (500 mL) butternut squash, peeled, seeded, and cut into small cubes
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) ground cumin
- 1 Tbsp (15 mL) lime juice
- 4 large organic whole grain or gluten-free tortillas
- 1/2 cup (125 mL) grated cheddar or Monterey Jack cheese
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