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Cheesy Ground Chicken and Rice Burritos

Cheesy Ground Chicken and Rice Burritos for Cozy Nights

Quick and tasty Cheesy Ground Chicken and Rice Burritos perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Avocado Oil Cooking fat for sautéing vegetables and chicken; olive oil is a great substitution.
  • 1 pound Ground Chicken Primary protein source; ground turkey or lean beef can be used instead.
  • 1 Red Bell Pepper Adds sweetness; can swap with different colored bell peppers.
  • 1 White Onion Enhances overall flavor; yellow onion is a suitable alternative.
  • 1 Jalapeño Pepper Introduces heat; can be omitted or substituted.
  • 1 teaspoon Garlic Powder Provides savory depth; fresh minced garlic is also an option.
  • 1 tablespoon Chili Powder Contributes heat and flavor; adjust to taste.
  • 1 teaspoon Kosher Salt Essential for seasoning; sea salt is also suitable.
  • 1 teaspoon Ground Cumin Adds earthy warmth; optional.
  • 2 cups Cooked Rice Base ingredient; use white or brown rice.
  • 1/2 cup Salsa Verde Adds tanginess; can substitute with red salsa.
  • 2 tablespoons Chipotle Sauce Introduces smoky heat; can be replaced with minced chipotles.
  • 1/4 cup Shredded Cheddar Cheese Delivers melty goodness; substitute with Monterey Jack.
  • 1/4 cup Shredded Monterey Jack Cheese Adds creaminess; use any cheese preferred.
  • 4 Extra Large Flour Tortillas Ensure they are burrito-sized for ample filling.
Optional Toppings
  • Sour Cream Cooling complement; can substitute with Greek yogurt.
  • Guacamole Adds creaminess; can opt for fresh avocado slices.
  • Fresh Herbs Cilantro or parsley to brighten flavors.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add 1 pound of ground chicken, chopped red bell pepper, diced white onion, and jalapeño. Cook for 7-8 minutes until the chicken is no longer pink and vegetables are tender.
  2. Stir in 1 teaspoon of garlic powder, 1 tablespoon of chili powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground cumin. Cook for an additional 1-2 minutes until fragrant.
  3. Incorporate 2 cups of cooked rice, 1/2 cup of salsa verde, and 2 tablespoons of chipotle sauce into the skillet. Mix thoroughly, taste, and adjust salt as needed.
  4. On an extra-large flour tortilla, layer 1/4 cup of shredded cheddar cheese, add 1/2 cup of chicken filling, and sprinkle another 1/4 cup of shredded Monterey Jack cheese. Fold sides and roll tightly to form a burrito.
  5. Toast the burritos seam-side down in a nonstick pan over medium heat for about 3-4 minutes on each side until golden brown and crispy.
  6. Remove from pan and serve immediately with sour cream, salsa, or guacamole. A side of refried beans or chips is recommended for a complete meal.

Nutrition

Serving: 1burritoCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

These burritos are perfect for meal prep and freezing. Adjust spice levels as desired and have fun with ingredient substitutions!

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