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Chicken and Rice Burrito
author
Maricruz Avalos Flores
12
burritos
A quick and easy dinner or breakfast that everyone loves! Those juicy and flavoured chicken and rice burrito are so rich in flavour that they won't last so much on the table.
prep
20
minutes
minutes
cook
15
minutes
minutes
total
35
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
12
flour tortillas
(see notes)
▢
1 ½
cups
refried beans
▢
3
cups
shredded iceberg lettuce
▢
3
cups
mexican red rice
(see notes)
For the chicken mixture
▢
2 ½
cups
shreded chicken breast
▢
1
medium
red bell pepper
(diced)
▢
1
medium
green pepper
(diced)
▢
1
medium
white onions
(diced)
▢
2
large
fresh tomatoes
(diced)
▢
1
jalapeno pepper
(chopped)
▢
½
tsp
ground cumin
▢
½
tsp
garlic powder
▢
2
Tbsp
olive oil
▢
1 ½
cups
chicken stock
▢
salt and pepper
Instructions
Heat olive oil on a pan over medium heat. Add bell peppers, onions and jalapeño peppers, sautée, stirring constantly for 5 minutes.
Add the tomatoes and chicken, keep cooking for 3 minutes or until tomatoes start to release their juices.
Add chicken stock, season with salt, pepper, garlic power and ground cumin. Mix well and bring to a simmer.
Cover and let the mixture cook for about 10 minutes.
Uncover and keep cooking for 5 more minutes or until vegetables are soft and there’s almost not liquid left.
Remove from heat and let the chicken mixture rest for 10 minutes or until it slightly cool down.
Make burritos
Heat a skillet or comal over medium heat, then warm up the tortillas and wrap them in a damp kitchen towel to keep them moist.
Working one burrito at time, spread some refried bean on a tortilla.
Add chicken mixture, lettuce, and red rice on top, near to the border (so it will be easy to roll).
Next, roll up the burrito, first folding in the two ends, then rolling tightly.
Place burrito on a serving plate and cover with a kitchen towel to keep it warm.
Repeat the steps with all tortillas and ingredients.
Notes
Make this delicious and authentic
red mexican rice
to enjoy your burritos.
Make your own
Flour Tortillas
using our recipe.
Serve with
guacamole sauce
or
pico de gallo
.
*Nutrition info doesn't include Mexican rice.
Nutrition Information
Calories:
178
kcal
|
Carbohydrates:
22
g
|
Protein:
14
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
433
mg
|
Potassium:
236
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
511
IU
|
Vitamin C:
24
mg
|
Calcium:
56
mg
|
Iron:
2
mg
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