Chicken Rice Burritos

1/3 c. sliced green onions
1/4 tsp garlic pwd
2 Tbs. butter
7 c. shredded cooked chicken
1 Tbs chili pwd
1 (16 oz. jar) Picante sauce
1 c. uncooked long grain rice
1/2 c. sliced black olives
3 c. shredded cheddar cheese
12 flour tortillas
2 1/2 c. chicken broth

Saute onion, garlic in butter. Stir in chicken, chili pwd., 1/4 broth, 3/4 c. Picante sauce, heat; set aside. Bring rice and remaining broth to a boil. Reduce heat and simmer 20 minutes. Stir in remaining picante sauce simmer 5-10 minutes. Stir into chicken mixture. Add olives, 2 c. cheese. Spoon 1/3 c. mixture onto each tortilla. Roll, place in cake pan seam side down. Sprinkle with remaining cheese.

Bake 375 until hot.