Tacos with Leftover Rice Tortillas and Spicy Chicken

Ingredients

• 2 cup Cooked rice (Leftover; approximately 300 g)
• Water (A splash, as needed for the rice to process and form a thick mixture)
• Salt (To taste)
• 1 tbsp Olive oil (For the rice mixture and for cooking, as needed)
• 1 Onion (Chopped; approximately 150 g)
• 2 Chicken breasts (Skinless and boneless; approximately 450 g total)
• 2 dientes Garlic (Chopped or crushed)
• 2 tbsp Ketchup (Adjust to taste)
• 1 tbsp Sriracha (Adjust to taste according to the desired level of heat)
• 1 cup Shredded cheese (For filling and finishing the tacos; approximately 100 g)

Steps

1. 1

   Place the leftover cooked rice in a blender or food processor. Add a splash of water, a pinch of salt, and a little olive oil.

2. 2

   Process until you obtain a thick, fairly smooth paste. If it is too dry to process, add a little more water, making sure the mixture retains enough body to form tortillas.

3. 3

   Heat a nonstick skillet over medium heat and lightly grease it with olive oil.

4. 4

   Pour a portion of the rice mixture into the skillet and spread it with the back of a spoon or a spatula to form a thin tortilla, similar in size to a taco.

5. 5

   Cook the tortilla until the bottom is firm and lightly browned, approximately 2 or 3 minutes. Carefully flip it and cook the other side until browned as well. Repeat with the remaining mixture and set the tortillas aside.

6. 6

   Chop the onion and garlic cloves. Cut the chicken breasts into small cubes or strips so they cook evenly.

7. 7

   Heat a little olive oil in a large skillet over medium heat. Add the onion and cook for 4 or 5 minutes, until soft and translucent.

8. 8

   Add the garlic and sauté for about 30 seconds, until fragrant, without letting it burn.

9. 9

   Add the chicken to the skillet. Cook, stirring occasionally, until completely opaque and the center reaches 74 °C, approximately 7 or 8 minutes.

10. 10

    Add the ketchup and sriracha to the chicken. Mix well and cook for 1 or 2 minutes longer, until the filling is coated with the sauce and reaches the desired level of heat.

11. 11

    Place a portion of the chicken on each rice tortilla and add shredded cheese. Fold the tortillas to form tacos and serve hot.

Notes

The amounts of rice, water, oil, ketchup, sriracha, and cheese were not specified in the original post; practical estimates are provided. The author indicates that the tortilla can also be filled with vegetables, legumes, cheese, or other ingredients to taste.

Nutrition per serving

• main course
• tacos
• leftover makeover
• chicken
• spicy
• zero-waste
• stovetop cooking