Description
Crispy chicken, rice, & bean burritos deliver Mexican-inspired comfort with golden-brown tortillas packed with savory shredded chicken, fluffy rice, and creamy beans. Signature spices and quick preparation make this meal a delightful choice for hungry diners seeking a satisfying and flavorful dinner.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
- 1 cup shredded cheese
Vegetables and Aromatics:
- 1 large onion, chopped (about 1 ½ cups chopped)
- 1 poblano pepper, chopped (about 1 cup chopped)
- 1 jalapeño pepper, seeded and finely chopped
- 2 tomatoes, cored and chopped
- ½ cup chopped fresh cilantro
Base and Binding Ingredients:
- 8 large flour tortillas
- ¾ cup basmati rice, cooked according to package instructions (should yield about 2 cups of cooked rice)
- 1 15-ounce (425 grams) can refried beans
- 1 tablespoon vegetable oil
- 1 cup chicken stock
- 1 tablespoon lime juice
- Salt and freshly ground black pepper, to taste
- Red or green salsa, for serving
Instructions
- Sear chicken thighs in a heavy-bottomed saucepan over medium-high heat until golden brown on both sides, creating a flavorful exterior. Transfer to a separate bowl.
- Sauté onions and peppers in the same pan until softened, then incorporate tomatoes and cook until they break down and meld together.
- Return chicken to the pan, nestling it among the vegetable mixture. Pour in chicken stock and simmer on low heat, partially covered, until meat becomes incredibly tender and nearly falls apart.
- Prepare basmati rice using broth for enhanced flavor, incorporating cilantro and lime juice after cooking for a bright, fresh profile.
- While rice and chicken cook, warm refried beans in a separate saucepan, adjusting consistency with water or broth if needed.
- Preheat oven to 300°F and warm tortillas draped with a damp towel to ensure flexibility.
- Assemble burritos by layering refried beans, rice, shredded chicken, and cheese onto tortillas, leaving space at the edges for rolling.
- Roll burritos tightly, folding edges inward to prevent filling from escaping during cooking.
- Toast assembled burritos in a skillet, pressing down with a flat-bottomed pot to achieve maximum crispiness on both sides.
- Transfer crispy burritos to the oven to maintain warmth while preparing remaining rolls.
- Serve immediately with complementary salsas and sour cream, allowing leftover burritos to cool completely before wrapping for freezing.
Notes
- Prep the chicken ahead of time by browning and slow-cooking to ensure maximum tenderness and deep flavor infusion.
- Use basmati rice and customize its flavor by substituting water with broth or tomato sauce for added complexity.
- Warm tortillas in the oven with a damp towel to make them more pliable and easier to roll without cracking.
- Create a tight seal when rolling burritos by folding edges diagonally and compressing filling to prevent spillage during cooking.
- Press burritos with a weighted pot while toasting to achieve an extra crispy, golden-brown exterior that adds delightful crunch.
- Freeze leftover burritos by cooling completely and wrapping individually in foil for quick future meals that taste just as delicious.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg