This is Beth of cooking and crafting.

Today we are going to be making chicken and black bean burritos U two's best for creative things.

It's cooking and crap.

Hey, kid, First thing we're going to do is we're going to make our old El Paso Spanish rice.

You follow the directions on the back here, except you leave the butter out.

So that's what I'm doing right now.

I'm bringing it up to boil and then I'm gonna cover it and simmer it for 25 minutes and then we're gonna move on pounds do the rest of this.

The Spanish rice is done, and when it's done the Spanish rice system and when it's done, you just take it the cover off and you just let it sit and the sauce will thicken.

So now I have one tablespoon of vegetable oil in there on.

We are going to heat that over medium high heat for 1 to 2 minutes, and we are going to be adding our chicken breasts, which I have already cut into half inch pieces.

You can add inasmuch chicken as you like.

It calls for a pound of bonus skinless chicken breasts.

I think I have about one and 1/2 pounds in there.

We are going to cook this for a few minutes just until the chicken is no longer pink, stirred up over every now and then, Most of the pink is out.

What you want to now do is you want to add in a package of taco seasoning on 2/3 over water, and you want to just go ahead on and continue to cook the chicken until most of the liquid in here.

Um, because rendered down about 45 minutes, that should do, I know have a count of black beans that has been drained in rents.

That's 15 ounces.

If you're gonna be making your own beings, have a medium red pepper that I chopped that equals about a cup, 1/3 couple of sliced scallions, half a cup of chopped fresh cilantro on What we're gonna do is we're just gonna have this until all of this comes up to temperature and you want to go ahead and prepare your burrito rappers, your tortilla robbers, brother, and come on, get them nice and pliable to put things goodies.

And now you can fillings up with guacamole.

I don't have guacamole on hand.

So a cream cheese, Any kind of cheese.

Cheddar taco, seasoned cheese.

Blend that Mexican cheese.

You need about a couple of half of that.

And also salsa sour cream.

Yummy stuff.

So I'm just gonna look this, um, catch the residual heat from that.

It is my Spanish rice that we made earlier.

Mix it all up and get it already for some yummy dinner goodness.

Okay, so what about a couple of hours?

So give me a little less.

I have eight inch tortilla, not a tenant's tortilla.

Put some cheese for a lot of cheese, if that's what you like.

I look so long.

So I am going to put extra cilantro into mine.

Hold up.

Oh, I put a little bit too much.

Help full then and fold over if you can.

There you go.

Chicken in.