Crispy Chicken, Rice, & Bean Burritos
Looking for a hearty, flavorful meal that’s perfect for both weeknight dinners and meal prep? These Crispy Chicken, Rice, & Bean Burritos are packed with tender chicken, seasoned rice, and refried beans, all wrapped in a crispy, golden tortilla. Serve them with your favorite salsa and a dollop of sour cream for the ultimate comfort food experience!
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:
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
- Add the chicken thighs and cook undisturbed for 3 to 4 minutes on each side until browned. The chicken will not be fully cooked yet. Transfer the chicken to a bowl and set aside.
- Sauté the Vegetables:
- In the same saucepan, add the chopped onion, poblano pepper, and jalapeño pepper. Cook for about 5 minutes until softened.
- Add the chopped tomatoes and cook for an additional 5 minutes, stirring occasionally.
- Simmer the Chicken:
- Return the browned chicken to the saucepan, arranging it on top of the softened vegetables.
- Pour in 1 cup of chicken stock, bring to a simmer, then reduce the heat to low. Partially cover the saucepan and let it simmer for 45 to 60 minutes, until the chicken is very tender and nearly falling apart.
- Prepare the Rice:
- While the chicken is simmering, cook the basmati rice according to the package instructions. For extra flavor, consider cooking the rice in broth or tomato sauce instead of water.
- Once the rice is cooked, fluff it with a fork, then mix in ½ cup of chopped fresh cilantro, 1 tablespoon of lime juice, and season with salt and pepper to taste.
- Shred the Chicken:
- Once the chicken is tender, transfer it to a cutting board and shred it using two forks. Continue to simmer the vegetables and remaining liquid in the saucepan over medium heat, uncovered, for about 10 minutes until thickened.
- Return the shredded chicken to the thickened sauce, stir to coat, then remove from heat.
- Warm the Refried Beans:
- In a small saucepan, warm the refried beans. If they are too thick, thin them with a little water or broth. Season to taste.
- Assemble the Burritos:
- Preheat your oven to 300°F (150°C) and start warming a nonstick skillet or flat griddle over medium heat.
- Warm the tortillas in the oven, draped with a damp tea towel or paper towel, to soften them.
- Spread a few spoonfuls of refried beans onto the bottom third of a tortilla, leaving 1-2 inches of space on the sides. Add about ¼ cup of rice, then spoon the shredded chicken mixture on top, followed by a sprinkle of shredded cheese.
- Roll the Burritos:
- To roll, fold in the bottom left and right edges on a slight diagonal, then roll from the bottom, tucking in the sides as you go to keep the filling compact.
- Once rolled, place two burritos seam side down on the skillet or griddle. Set a medium, flat-bottomed pot on top to weigh them down slightly. Cook for 3 to 5 minutes until the bottom is golden brown, then flip and cook for another 3 to 4 minutes until both sides are browned and crispy.
- Serve and Enjoy:
- Transfer the burritos to a baking sheet and keep warm in the oven while you cook the remaining burritos.
- Serve warm with your favorite red or green salsa and a dollop of sour cream. If you have leftovers, let them cool before wrapping in foil to freeze for later.
Recipe Notes:
- Prep Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 8 burritos
- Calories: 450 kcal per burrito
These Crispy Chicken, Rice, & Bean Burritos are the perfect meal to satisfy your cravings. Whether you’re serving them for dinner or freezing them for a quick meal later, they’re sure to be a hit with the whole family. Don’t forget to serve them with your favorite salsa and enjoy the satisfying crunch of the crispy tortilla with every bite!
Crispy Chicken, Rice, & Bean Burritos
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
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