Crispy Chicken, Rice, & Bean Burritos: A Hearty Comfort Meal
There’s something utterly satisfying about a well-made burrito. It’s a complete meal neatly wrapped in a soft tortilla, featuring a perfect mix of textures and flavors. Today, I’m excited to share a recipe for Crispy Chicken, Rice, & Bean Burritos that combines tender chicken, flavorful rice, creamy beans, and melty cheese, all bundled up in a crispy tortilla.
Ingredients
- 1 tablespoon vegetable oil
- 1.5 pounds boneless skinless chicken thighs
- 1 large onion, chopped (about 1 ½ cups)
- 1 poblano pepper, chopped (about 1 cup)
- 1 jalapeño pepper, seeded and finely chopped
- 2 tomatoes, cored and chopped
- 1 cup chicken stock
- Salt and freshly ground black pepper, to taste
- 8 large flour tortillas
- ¾ cup basmati rice, cooked (yields about 2 cups)
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 15 oz can refried beans
- 1 cup shredded cheese
- Red or green salsa, for serving
Directions
- Prepare the Chicken:
- Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until browned on both sides. Remove and set aside.
- Cook Vegetables:
- In the same pan, add onions and peppers, cooking until softened. Then add tomatoes and continue to cook for 5 minutes.
- Simmer Chicken:
- Return the chicken to the pan, add chicken stock, and simmer covered on low heat until the chicken is tender and shreds easily, about 45-60 minutes.
- Prepare Rice:
- While chicken cooks, prepare basmati rice as per package instructions. Consider using chicken broth or a tomato base for added flavor. Once cooked, stir in cilantro, lime juice, salt, and pepper.
- Shred Chicken:
- Remove chicken from the pan, shred it, and return it to the pan with the thickened vegetable mix. Stir well.
- Warm Beans and Tortillas:
- Gently heat refried beans, thinning with water or broth if necessary. Warm tortillas wrapped in a damp towel in the oven or on a skillet.
- Assemble Burritos:
- On each tortilla, spread beans, followed by rice, chicken mixture, and cheese. Fold and roll tightly.
- Crisp the Burritos:
- In a skillet, toast the rolled burritos until golden and crispy on both sides. Keep warm in the oven if making multiple batches.
- Serve:
- Serve warm with your choice of salsa and perhaps some sour cream.
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 8 burritos
Prep & Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
These burritos are not only delicious but also incredibly filling, perfect for a family dinner or to make ahead for a week’s worth of lunches. Enjoy the rich layers of flavors and the delightful crunch that each bite offers. Whether it’s a casual dinner at home or a meal prepped for future convenience, these burritos promise satisfaction in every bite. Happy cooking!
Crispy Chicken, Rice, & Bean Burritos
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
Description
These Crispy Chicken, Rice, & Bean Burritos are a delightful combination of tender, flavorful chicken, fluffy basmati rice, and creamy refried beans, all wrapped in a golden, crispy tortilla. Each bite is a burst of savory goodness, complemented perfectly by the tangy lime and fresh cilantro.
Perfect for a family dinner or meal prep, these burritos are sure to become a household favorite. Serve them with your favorite salsa and a dollop of sour cream for an irresistible meal that’s both satisfying and delicious. Whether you’re enjoying them fresh or reheating leftovers, these burritos are a testament to the joy of homemade comfort food.
Ingredients
1 tablespoon vegetable oil
1.5 pounds boneless skinless chicken thighs
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
1 cup chicken stock
salt and freshly ground black pepper, to taste
8 large flour tortillas
¾ cup basmati rice, cooked according to package instructions (should yield about 2 cups of cooked rice)
½ cup chopped fresh cilantro
1 tablespoon lime juice
1 15oz can refried beans
1 cup shredded cheese
red or green salsa, for serving
Instructions
Heat oil in a large heavy-bottomed saucepan or Dutch oven set over medium high heat.
Add chicken thighs and let sit undisturbed for 3 to 4 minutes, then flip and cook an additional 3 to 4 minutes or until both sides are browned. The chicken won’t be fully cooked at this point, that’s fine, you just want it browned on both sides. Transfer to a bowl and set aside.
Return saucepan to heat and add onion and peppers. Cook for about 5 minutes or until softened, then add tomatoes and cook, stirring occasionally, for another 5 minutes more.
Return chicken to saucepan along with any juices that have collected in the bowl. Arrange in a single layer on top of softened vegetables.
Add chicken stock and bring to a simmer. Reduce heat to low, partially cover and let simmer for 45 to 60 minutes or until chicken is very tender and almost falling apart.
While chicken is cooking, prepare basmati rice according to package instructions. You can opt to use broth instead of water for more flavorful rice if you like, or tomato sauce or puree with some water to make red rice.
Remove chicken and transfer to a cutting board. When slightly cooled enough to handle, shred chicken using two forks.
Meanwhile, continue to simmer the vegetables and remaining liquid in the saucepan over medium heat, uncovered, until thickened, about 10 minutes.
Return shredded chicken to sauce and stir to coat; remove from heat and set aside.
When rice is done, fluff with a fork, then mix in chopped cilantro and a splash of lime juice, and season to taste with salt and pepper.
Warm refried beans in a small saucepan. If they are too thick, you can thin with a little water or broth as needed. Season to taste.
Preheat oven to 300°F (150°C). Start warming a nonstick skillet or flat griddle over medium heat.
Warm tortillas in the preheating oven draped with a damp tea towel or paper towel. Steaming them this way will soften them and make them more flexible and easier to roll.
To assemble, spread a few spoonfuls of refried beans onto the bottom third of a tortilla, leaving 1-2 inches of space open on the sides. Spread about 1/4 cup of rice on top. Spoon some shredded chicken mixture on top of that, followed by shredded cheese.
To roll, fold in the bottom left and right edges on a slight diagonal, then start rolling from the bottom, using your hands to compact the filling and keep it contained in the tortilla. After one roll, start tucking in the left and right sides a few times as you roll up the rest of the way, keeping things as tight as possible.
After you’ve rolled up two burritos, place them on skillet or griddle pan with the seam side down. Set a medium, flat-bottomed pot on top of the burritos to weigh them down slightly (this will help them get a larger surface area for toasting). Cook for about 3 to 5 minutes or until bottom is golden brown, then flip and cook for another 3 to 4 minutes or until both sides are browned and crispy. Transfer to a baking sheet and place in the oven to keep warm while you cook the remaining burritos.
Serve warm with red and/or green salsa and sour cream. Let any leftover burritos cool before wrapping in foil to freeze and enjoy later.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 450 kcal