Description
These Cheesy Ground Chicken and Rice Burritos are a quick and easy meal perfect for busy weeknights. Packed with flavorful seasoned ground chicken, sautéed peppers and onions, and melty cheese wrapped in soft flour tortillas, they offer a satisfying combination of spicy, cheesy, and savory tastes. Ready in just 25 minutes, these burritos make a delicious and comforting option for lunch or dinner.
Ingredients
Scale
Protein & Vegetables
- 1 tbsp. Avocado Oil or Olive Oil
- 8 oz. Ground Chicken
- 1/2 cup chopped Red Bell Pepper
- 1/3 cup chopped White Onion
- 1 tbsp. finely chopped Jalapeño Pepper (optional)
Spices & Seasonings
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
- 1/2 tsp. Ground Cumin
Other Ingredients
- 1 cup Cooked Rice
- 1/4 cup Salsa Verde or your favorite salsa
- 1 tbsp. Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the chicken and vegetables: Heat 1 tbsp. avocado oil in a large nonstick skillet over medium heat. Add the ground chicken, chopped red bell pepper, white onion, and optional jalapeño pepper. Add a pinch of salt and cook for about 7 to 8 minutes, breaking up the ground chicken as it cooks until fully browned and vegetables are softened.
- Toast seasonings: Stir in the garlic powder, chili powder, kosher salt, and ground cumin. Cook the mixture for 1 to 2 minutes to toast and release the flavors of the spices.
- Combine rice and sauces: Add the cooked rice, salsa verde, and chipotle sauce to the skillet. Stir thoroughly to combine all ingredients evenly. Turn off the heat and taste the filling, adjusting seasoning if necessary.
- Assemble the burritos: Lay a flour tortilla flat. Add about 1/4 cup of shredded cheese along the center, then pile on a heaping 1/2 cup of the chicken and rice filling. Sprinkle with another 1/4 cup of shredded cheese on top.
- Roll the burritos: Fold in the sides of the tortilla towards the center and then roll tightly from one end to the other, enclosing all filling inside.
- Toast the burritos: Place the burrito seam side down on a nonstick skillet over medium heat. Toast until the burrito is golden brown on the bottom, then carefully flip and toast the other side until golden and cheese inside is melted.
- Repeat for remaining burritos: Prepare the rest of the burritos following the same assembly and toasting process.
- Serve warm: Serve the cheesy ground chicken and rice burritos warm with your favorite sides such as sour cream, salsa, or guacamole.
Notes
- Use cooked rice from a previous meal or prepare it ahead to save time.
- Adjust the jalapeño quantity or omit it if you prefer less heat.
- For a dairy-free version, omit the cheese or use plant-based alternatives.
- Store any leftovers wrapped tightly and refrigerate for up to 3 days. Reheat in a skillet or microwave.
- Extra toasting adds a pleasant crispy texture to the burritos.
