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Cheesy Ground Chicken and Rice Burritos

Cheesy Ground Chicken and Rice Burritos Your Family Will Love

These Cheesy Ground Chicken and Rice Burritos are a customizable explosion of flavor that every family member will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Avocado Oil Olive oil works as a great substitute.
  • 1 pound Ground Chicken Try ground turkey or lean beef for variety.
  • 1 medium Red Bell Pepper Feel free to swap with any color bell pepper.
  • 1 medium White Onion Yellow onion can stand in nicely.
  • 1 medium Jalapeño Pepper Adds optional heat.
  • 1 teaspoon Garlic Powder Fresh garlic is a fantastic alternative.
  • 1 teaspoon Chili Powder Adjust to match your heat preference.
  • 0.5 teaspoon Kosher Salt Sea salt is a suitable alternative.
  • 0.5 teaspoon Ground Cumin
  • 2 cups Cooked Rice Either white or brown rice will do.
  • 0.5 cup Salsa Verde Swap with red salsa or green chiles if needed.
  • 1 tablespoon Chipotle Sauce Use chopped chipotles in adobo as a substitute.
  • 1 cup Shredded Cheddar Cheese You could use a cheese blend for variety.
  • 1 cup Shredded Monterey Jack Cheese Replace with Pepper Jack for extra kick.
  • 4 extra large Flour Tortillas Ensure they’re burrito-sized for proper folding.

Equipment

  • Large Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of avocado oil in a large skillet over medium heat. Once the oil shimmers, add 1 pound of ground chicken, diced red bell pepper, chopped white onion, and optional jalapeño. Cook for 7-8 minutes until the chicken is no longer pink and the vegetables are tender.
  2. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground cumin. Stir well and cook for an additional 1-2 minutes until spices become fragrant.
  3. Lower the heat slightly, and fold in 2 cups of cooked rice, ½ cup of salsa verde, and 1 tablespoon of chipotle sauce. Mix until evenly distributed.
  4. Lay one extra-large flour tortilla flat, sprinkle a small handful of shredded cheddar cheese, add about ½ cup of the filling, then another sprinkle of Monterey Jack cheese. Fold sides of tortilla inward and roll tightly.
  5. Toast the assembled burrito seam-side down in the skillet over medium heat for 2-3 minutes per side until golden brown and crispy.
  6. Remove the burritos from the skillet and serve warm, pairing with dips like sour cream, salsa, or guacamole.

Nutrition

Serving: 1burritoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

For optimal flavor, ensure the chicken is fully cooked, avoid overfilling the burritos, and consider garnishing with chopped cilantro or green onions.

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