By Teri Cayton
The Parsons Advocate
Our latest snowfall came at a very good time for the local ski resorts. Students are out on holiday break so everyone can enjoy the slopes all day and into the night. Momma Said, “Tried snow skiing once and that was enough for me.”
I hope everyone had a safe and enjoyable Christmas with friends and family and didn’t overindulge on New Year’s Eve. I can’t stay awake long enough to watch the ball drop so I sure don’t go out and party. Momma Said, “I can’t even stay awake long enough to be a designated driver for anyone.”
I don’t know about everyone else but I do not do New Year’s resolutions because I know I will not stick with it, whatever it may be. I try to be a good person throughout the year and do my best to help people when I can, so I don’t know what else I would make a resolution for. Maybe work smarter, not harder.
So far, we have not had a bad winter so if we can get through January and February, we will have another one behind us. I am happier each year that goes by to see Spring come along. I just don’t like the darkness of winter. Momma Said, “I will have to hand it to the people in Alaska, I don’t know how they cope.”
Slow Cooker Chicken Burritos
Ingredients
• 1 1⁄2 lbs. boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 onion, diced
• 1 green bell pepper, diced
• 15 oz can pinto beans, drained and rinsed
• 2 tsp chili powder
• 1⁄2 tsp cumin
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 16 oz salsa
• 1 1⁄2 cups instant rice
• Tortillas, cheese, sour cream, and cilantro for serving
Instructions
• Add the chicken, chicken broth, onion, bell pepper, pinto beans, chili powder, cumin, salt, pepper, and salsa to the slow cooker. Mix well.
• Cover and cook on low for 6 hours until the chicken is tender.
• Shred the chicken directly in the slow cooker using two forks.
• Stir in the instant rice, cover, and let cook on high for an additional 20 minutes until the rice is tender.
• Warm the tortillas according to package instructions.
• To assemble the burritos, place a generous portion of the chicken and rice mixture in the center of each tortilla. Top with shredded cheese, sour cream, chopped cilantro, and other desired toppings.
• Fold in the sides of the tortilla and roll it up tightly to form a burrito.
• Optional: For a crispy exterior, heat a skillet over medium heat with a little oil. Place the burrito seamside down and cook for 1-2 minutes on each side until golden brown.
