Burritos with Chicken and Rice
Get ready to savor the ultimate comfort food with these flavorful Chicken and Rice Burritos! Packed with tender, spice-rubbed chicken, zesty cilantro-lime rice, and hearty black beans, these burritos are a perfect blend of bold Tex-Mex flavors. Wrapped in warm flour tortillas and loaded with shredded cheese, creamy guacamole, tangy salsa, crisp lettuce, and a dollop of sour cream, they're as satisfying as they are customizable. Whether you toast them for a crispy outer layer or enjoy them soft and warm, these burritos are a quick and easy option for busy weeknights or meal prep. Ready in just 40 minutes, this recipe will become a go-to for anyone craving a delicious, homemade burrito experience.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cooked white or brown rice
- 0.5 tsp Ground cumin (for rice)
- 2 tbsp Chopped fresh cilantro
- 2 tbsp Lime juice
- 1 cup Black beans (drained and rinsed)
- 4 Large flour tortillas
- 1 cup Shredded Cheddar or Monterey Jack cheese
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 0.5 cup Salsa
- 1 cup Shredded lettuce
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breast with garlic powder, chili powder, ground cumin, paprika, salt, and black pepper on both sides.
Cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In a mixing bowl, combine the cooked rice with 0.5 teaspoon of ground cumin, the chopped cilantro, and the lime juice. Stir until evenly mixed.
Heat the black beans in a small saucepan over low heat for 3-4 minutes, stirring occasionally, until warmed through.
Warm the flour tortillas in a dry skillet over medium heat or wrap them in aluminum foil and heat in a 350°F (175°C) oven for 5 minutes.
Assemble the burritos by layering each tortilla with a portion of the seasoned rice, sliced chicken, black beans, shredded cheese, sour cream, guacamole, salsa, and shredded lettuce.
Fold the sides of the tortilla inwards, and then roll it tightly from one end to the opposite side to form a burrito.
Optional: Lightly toast the assembled burrito in a dry skillet for 1-2 minutes per side for a crispy exterior.
Serve immediately and enjoy your homemade chicken and rice burritos!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
