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Easy Cheesy Ground Chicken & Rice Burritos Recipe

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These Easy Cheesy Ground Chicken & Rice Burritos are a delicious and satisfying meal that combines seasoned ground chicken, fluffy rice, and gooey cheese all wrapped in a warm tortilla. Perfect for busy weeknights, they are quick to prepare and sure to please everyone at the table.

Ingredients

Scale
  • 1 lb ground chicken
  • 2–3 cups cooked rice
  • 4 large flour tortillas
  • 2 cups shredded cheese (Monterey Jack, sharp cheddar, or Mexican blend)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch oregano
  • Salt and pepper to taste
  • 1 can diced tomatoes with green chilies (Rotel), undrained
  • 1/2 cup chicken broth
  • Optional: 1 can black beans, rinsed and drained
  • Optional: 1 cup frozen corn kernels, thawed

Instructions

  1. Prepare Your Rice: If you don't have pre-cooked rice on hand, start by cooking your rice according to package directions. You'll need about 2-3 cups of cooked rice, so typically, cooking about 1 cup of dry rice should yield enough. Set aside to cool slightly.
  2. Brown the Chicken: In a large skillet or Dutch oven over medium-high heat, add your ground chicken. Break it up with a spoon and cook until it's fully browned, about 5-7 minutes. Once cooked, drain any excess fat from the pan.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet with the chicken and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Build the Flavor: Stir in your taco seasoning (or homemade blend), chili powder, cumin, and any other dry seasonings you're using. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Add Wet Ingredients: Pour in the canned diced tomatoes with green chilies (undrained) and the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 5-7 minutes.
  6. Combine with Rice and Cheese: Remove the skillet from the heat. Stir in the cooked rice and about half of your shredded cheese until everything is well combined and the cheese just begins to melt into the warm filling. If you're adding black beans or corn, now is the time to stir them in too.
  7. Warm the Tortillas: While your filling is ready, warm your tortillas. You can do this by wrapping a stack in a damp paper towel and microwaving for 30-60 seconds, or by heating them individually in a dry skillet over medium heat for about 15-20 seconds per side.
  8. Assemble the Burritos: Lay a warm tortilla flat. Scoop about ½ to ¾ cup of the chicken and rice filling onto the center of the tortilla, leaving space around the edges. Fold in the sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling. Roll the burrito away from you, tucking in the filling as you go, until you have a tight, neatly wrapped burrito.
  9. Optional Finish: For an extra golden and slightly crispy exterior, you can pan-fry the assembled burritos in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown, or bake at 375°F (190°C) for 10-15 minutes.

Nutrition

Keywords: Don't overfill the burritos to avoid tearing the tortillas. Warm tortillas are key for easy rolling. You can customize your filling with additional spices or vegetables as desired.

Find it online: https://homebitesia.com/easy-cheesy-ground-chicken-rice-burritos-recipe/