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Monterrey Green Chile Chicken Wraps
Cook an entire Mexican-style meal in your rice cooker.
1 1/2 cups Mahatma® or Carolina® White Rice
3 cups low-sodium chicken broth
1 4 -oz can diced green chiles
1 small white onion, diced
1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tsp salt
1/4 tsp cayenne pepper
6 flour tortilla wraps
1 cup low-fat sour cream
2 tblsp fresh cilantro, chopped
1 tblsp fresh chives, chopped
1 cup Monterey Jack cheese, shredded
Stir the rice, chicken broth and chiles together in the inner pot of your rice cooker. Add the onion, chicken, salt and cayenne pepper. Cover and press White Rice.
While the chicken and rice cook, loosely wrap the four tortillas in a paper towel and place them in the Steam Tray. Combine the sour cream, cilantro and chives in a small bowl. After the rice has steamed for 25 minutes, open the lid, keeping hands and face away to avoid steam burns, and use oven mitts to place the tortilla-filled Steam Tray into the rice cooker. Cook for an additional 5 minutes.
Using oven mitts, remove the tray and check the chicken with the tip of a knife to determine that the chicken is cooked through and no pink remains. Add the sour cream mixture to the rice. Carefully replace the Steam Tray with the tortillas and steam for an additional 3 minutes. When done, spoon the Monterrey Green Chile Chicken equally into the wraps. Layer the Jack cheese over all and wrap.