Chicken and Rice Burritos
Take your taste buds on a flavorful journey with these hearty Chicken and Rice Burritos, a perfect weeknight dinner that's as satisfying as it is simple to make! Packed with juicy, seasoned shredded chicken, tender rice, creamy black beans, zesty salsa, and melted cheese, each bite delivers a symphony of Tex-Mex flavors. These burritos are wrapped in soft, warm flour tortillas and can even be crisped up in a skillet for an irresistible golden finish. Quick to prepare with just 15 minutes of prep time, this recipe is ideal for feeding a hungry crowd of six and can be customized to include sour cream, fresh cilantro, or a squeeze of lime for added freshness. Whether you're meal prepping, serving family dinner, or craving a homemade Mexican-inspired feast, this recipe combines convenience, bold flavors, and hearty ingredients that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white or brown rice
- 1 cup Salsa
- 1 cup Shredded cheddar or Mexican blend cheese
- 1 cup Canned black beans (drained and rinsed)
- 0.25 cup Chopped fresh cilantro
- 6 pieces Large flour tortillas
- 0.5 cup Sour cream
- 4 pieces Lime wedges (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with garlic powder, chili powder, cumin, salt, and black pepper.
Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center.
Remove the chicken from the skillet and let it rest for 5 minutes before shredding it with two forks.
In a large bowl, combine the cooked rice, salsa, shredded cheese, black beans, and chopped cilantro. Mix well.
Warm the flour tortillas in the microwave or a dry skillet to make them more pliable.
Assemble each burrito by placing a portion of the shredded chicken and rice mixture onto the center of a tortilla. Add a dollop of sour cream if desired.
Fold in the sides of the tortilla and roll it tightly into a burrito shape.
Repeat with the remaining tortillas and filling.
Optional: Heat 1 tablespoon of olive oil in a skillet over medium heat and lightly toast each burrito for 1-2 minutes per side for a crispy exterior.
Serve the burritos warm with lime wedges on the side, if desired.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 7443 mg | 324% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 24.9 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1650 mg | 127% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3098 mg | 66% | |
*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.
