Description
These Cheesy Ground Chicken and Rice Burritos are a quick and delicious meal perfect for busy weeknights. Featuring a flavorful combination of seasoned ground chicken, sautéed vegetables, cooked rice, and melted cheeses wrapped in soft flour tortillas, these burritos are toasted to perfection for a crispy outside and gooey inside. They’re easy to customize with your favorite salsa and toppings, making them a satisfying and versatile Mexican-inspired dish the whole family will enjoy.
Ingredients
For the Filling
- 1 tbsp. Avocado Oil (or Olive Oil)
- 8 oz. Ground Chicken
- 1/2 cup chopped Red Bell Pepper
- 1/3 cup chopped White Onion
- 1 tbsp. finely chopped Jalapeño Pepper (optional)
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)
- 1/2 tsp. Ground Cumin
- 1 cup Cooked Rice
- 1/4 cup Salsa Verde (or your favorite salsa)
- 1 tbsp. Chipotle Sauce
For Assembling
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Once hot, add 8 ounces of ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper (optional). Add a pinch of salt and cook for 7 to 8 minutes, breaking the chicken into small pieces as it cooks, until the chicken is cooked through and the vegetables are softened.
- Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin. Cook the mixture for an additional 1 to 2 minutes to toast the seasonings and enhance their flavors.
- Add Filling and Flavor: Add 1 cup cooked rice, 1/4 cup salsa verde, and 1 tablespoon chipotle sauce to the skillet. Stir well to combine everything evenly, then taste and adjust with more salt if needed. Turn off the heat beneath the pan.
- Build and Toast the Burritos: Lay one large flour tortilla flat on a surface. Spread 1/4 cup of shredded cheese down the center, then add a heaping 1/2 cup of the chicken filling on top. Sprinkle another 1/4 cup of shredded cheese over the filling. Fold the sides of the tortilla inward and roll it tightly into a burrito. Place the burrito seam-side down in a nonstick pan over medium heat and toast until the bottom is golden and crispy. Flip and toast the top similarly, ensuring the burrito is heated through and the cheese is melted.
- Serve and Enjoy: Serve the burritos warm. They can be dipped into sour cream, salsa, or guacamole, or accompanied by a side of creamy refried beans or your favorite chips and salsa for a complete meal.
Notes
- The jalapeño pepper is optional and can be omitted or adjusted according to your heat preference.
- Use cooked rice that is slightly chilled or day-old for best texture when mixing.
- Feel free to substitute the cheeses with your favorite melty cheese like pepper jack or queso fresco.
- To make the burritos ahead, assemble and wrap them tightly in foil; reheat in a 350°F oven for about 15 minutes before serving.
- Adding a squeeze of lime juice or fresh cilantro when assembling can add extra freshness.
