Chicken Mexican Rice Burritos (Printer-Friendly)

Stuffed tortillas with seasoned chicken, Mexican rice, beans, corn, and melted cheese. Toasted until golden.

# What You’ll Need to Cook:

→ Chicken Filling

01 - 450 g skinless, boneless chicken breasts, cut into small pieces
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 medium red bell pepper, diced
12 - 375 ml refried beans
13 - 60 ml water

→ Burrito Assembly

14 - 8 large flour tortillas
15 - 480 ml cooked Mexican rice
16 - 170 g canned sweetcorn, drained
17 - 200 g cheddar cheese, shredded

→ Serving Suggestions

18 - salsa
19 - sour cream
20 - nacho cheese sauce

# Steps to Prepare:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, chili powder, ground cumin, smoked paprika, and dried oregano. Add chicken to skillet and cook for 2 to 3 minutes or until fully cooked.
02 - Add chopped onion, minced garlic, and diced red bell pepper to the skillet. Stir and cook until the onion turns translucent.
03 - Stir in refried beans and water. Continue cooking for 2 minutes until the mixture thickens and is no longer watery.
04 - Warm flour tortillas in a microwave for approximately 30 seconds until pliable.
05 - Lay a warm tortilla on a clean surface. Layer with Mexican rice, chicken filling, sweetcorn, and shredded cheddar cheese. Fold tightly to create a burrito. Repeat until all tortillas are filled.
06 - Wrap burritos in foil and bake in a preheated oven at 175°C for 10 minutes, or pan-fry each side over medium-high heat for 2 minutes until golden and the cheese is melted.
07 - Serve hot with salsa, sour cream, and nacho cheese sauce on the side.

# Extra Cooking Tips:

01 - Warming tortillas before filling helps prevent tearing and eases rolling.
02 - Fresh, canned, or thawed frozen corn all work well; ensure excess moisture is removed.
03 - Refried beans keep the filling cohesive and moist, preventing spillage.
04 - Leftover burritos can be refrigerated for up to 3 days or frozen individually wrapped for up to 3 months.

Go Back