SunRice

Low GI Pulled Chicken Burrito

I am using:

Prep time

15min

Cook time

60min

Enjoy Mexican flavours at home with this delicious low GI pulled chicken burrito recipe. This dish is full of flavour and is easy to share with friends!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Naturally Low Gi Brown Rice

  • 1 kg Chicken Thigh Fillets (trimmed)

  • 3¾ tbsp Olive Oil

  • 2 Red Onions (finely chopped)

  • 4 clove Garlic (crushed)

  • 3 tsp Coriander (ground)

  • 1 tbsp Cumin (ground)

  • 3 tsp Smoked Paprika

  • ¾ tsp Hot Chilli Powder (ground)

  • 3 tsp oregano (dried)

  • 2 tbsp Red Wine Vinegar

  • 2 tbsp Maple Syrup

  • 1 tbsp Tomato Paste

  • 2 Corn Cobs

  • 1 spray Olive Oil

  • 2 Tomatoes (finely chopped)

  • 1 Long Red Chilli (finely chopped)

  • 1 pinch Salt (to taste)

  • 2 tbsp Lime Juice

  • 425 g Kidney Beans (drained and rinsed)

  • 2 Green Onions (thinly sliced)

  • 1½ tsp Lime Zest

  • ¾ cup Coriander Leaves (coarsely chopped)

  • 2 Avocado (mashed)

  • 1 tbsp Fresh Lime Juice

  • 1 pinch Ground Black Pepper

  • 16 Whole Grain or Whole Wheat Tortillas

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Low GI Pulled Chicken Burrito

Method

  • Preheat oven to 150C. Heat oil over medium heat in a flameproof casserole dish. Add onion and cook for 5 minutes or until soft. Add chicken and cook stirring until browned. Add garlic, coriander, cumin, paprika, chilli powder and oregano and cook, stirring for 1 minute. Add red wine vinegar, maple syrup, canned tomatoes and tomato paste. Simmer for 5 minutes. Cover and bake for 1 hour and 20 minutes. Remove chicken and set aside. Boil liquid for 10 minutes or until thickened. Use 2 forks to shred chicken. Return chicken to pan and stir to combine.

  • Meanwhile, make corn salsa. Heat a char-grill pan over high heat. Spray corn cobs with olive oil spray. Cook corn cobs, turning regularly for about 15 minutes or until charred. Remove from heat and set aside to cool. Using a sharp knife, remove kernels from cobs and place in a bowl. Add onion, tomato, chilli, lime juice, olive oil and salt. Toss to combine.

  • Make Mexican rice. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Add kidney beans, green onions, lime zest and coriander to cooked rice and stir to combine. Season with salt and pepper.

  • Make guacamole. Place all ingredients in a bowl and mix to combine.

  • Just before serving, heat tortillas according to packet instructions. Serve tortillas with pulled chicken, Mexican rice, corn salsa and guacamole.

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