Cheesy Ground Chicken and Rice Burritos Recipe

Introduction

These Cheesy Ground Chicken and Rice Burritos are a quick and delicious meal perfect for busy weeknights. Packed with savory seasoned chicken, melted cheese, and a hint of spice, they’re sure to satisfy your cravings. Enjoy a warm, comforting burrito that’s simple to make and full of flavor.

Ingredients

• 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)
• 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
• 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

1. Step 1: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Add the ground chicken, chopped red bell pepper, chopped white onion, and jalapeño pepper. Add a pinch of salt and cook for 7-8 minutes, breaking the chicken into small pieces until cooked through and the vegetables are softened.
2. Step 2: Stir in the garlic powder, chili powder, kosher salt, and ground cumin. Cook for 1-2 minutes to toast the seasonings and enhance their flavors.
3. Step 3: Add the cooked rice, salsa verde, and chipotle sauce to the skillet. Stir well to combine all ingredients evenly. Taste and adjust salt if needed. Remove the skillet from heat.
4. Step 4: Lay a flour tortilla flat and spread 1/4 cup of shredded cheese down the center. Top with about 1/2 cup of the chicken filling, then sprinkle another 1/4 cup of cheese over the filling. Fold in the sides of the tortilla, then roll it up tightly into a burrito.
5. Step 5: Toast the burrito in a nonstick pan over medium heat, starting seam side down. Cook until the bottom and top are golden and the cheese is melted. Serve warm and enjoy!

Tips & Variations

• For a milder version, omit the jalapeño and chipotle sauce or reduce their amounts.
• Use brown rice for added fiber and a nuttier flavor.
• Try adding black beans or corn for extra texture and nutrition.
• Substitute shredded mozzarella or pepper jack cheese for a different cheesy twist.

Storage

Store leftover burritos wrapped in foil or airtight containers in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or microwave until heated through. For best texture, re-toast in a pan to crisp the tortilla after microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, ground turkey or beef can be used as substitutes. Cooking times may vary slightly based on the meat chosen.

Can I prepare these burritos ahead of time?

Absolutely. Assemble the burritos but skip toasting. Wrap tightly and refrigerate, then toast or warm before serving.

Cheesy Ground Chicken and Rice Burritos Recipe

Print Recipe

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4.4 from 130 reviews

These Cheesy Ground Chicken and Rice Burritos combine tender seasoned ground chicken, fresh vegetables, and melted cheese wrapped inside warm flour tortillas. Perfectly toasted in a skillet for a crispy exterior, these burritos offer a delicious and comforting meal that can be quickly prepared on the stovetop. Tangy salsa verde and chipotle sauce add a smoky, spicy kick, making this recipe a satisfying blend of flavors and textures.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

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For the Filling

• 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)
• 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
• 1 cup Cooked Rice
• 1/4 cup Salsa Verde (or your favorite salsa)
• 1 tbsp. Chipotle Sauce

For Assembly

• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese
• 4 Extra Large Flour Tortillas (burrito-sized)

Instructions

1. Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Once the oil is hot, add 8 ounces of ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper if using. Add a pinch of salt, and cook for 7 to 8 minutes until the chicken is cooked through and the vegetables are softened. Break the chicken into small pieces as it cooks to ensure even mixing with the veggies.
2. Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin into the chicken and vegetable mixture. Cook for 1 to 2 minutes, allowing the seasonings to toast and release their flavors.
3. Add Filling and Flavor: Add 1 cup cooked rice, 1/4 cup salsa verde, and 1 tablespoon chipotle sauce to the skillet. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning with more salt if needed. Turn off the heat under the pan.
4. Build and Toast the Burritos: Lay one extra large flour tortilla flat on a surface. Spread 1/4 cup shredded cheese down the center of the tortilla. Add a heaping 1/2 cup of the chicken filling on top of the cheese. Sprinkle another 1/4 cup shredded cheese over the filling. Fold the sides of the tortilla inward and roll it tightly into a burrito. Heat a nonstick pan over medium heat and toast the burrito seam side down to seal it. Toast the bottom and top until the tortilla is golden brown and crispy, about 2 to 3 minutes per side.
5. Serve and Enjoy: Serve the burritos warm with optional sides such as sour cream, salsa, guacamole, or creamy refried beans. Enjoy the perfect combination of cheesy, spicy, and savory flavors in every bite.

Notes

• You can substitute ground chicken with ground turkey or lean ground beef if preferred.
• Adjust the amount of jalapeño pepper and chipotle sauce to control the spiciness.
• For a lower carb option, consider using low-carb or whole wheat tortillas.
• To keep the burritos warm before serving, wrap them in foil and keep in a warm oven at low heat.
• Leftover burritos can be refrigerated and reheated in a skillet or microwave.

Keywords: ground chicken burritos, cheesy burritos, chicken and rice burritos, quick Mexican recipe, stovetop burrito