This chicken burrito with rice is a hearty, deeply aromatic dinner for the whole family. Succulent spiced chicken stew with beans and corn, fluffy rice with cilantro, and warm tortillas come together in the perfect wrap — easy to take along or serve straight from the pan.
Ingredients
Chicken filling
- Olive oil — 2 tbsp | 30 ml
- Chicken thighs or breast — 1.3 lb | 600 g
- Ground cumin — 2 tsp | 6 g
- Paprika — 1 tsp | 3 g
- Garlic powder — 1 tsp | 2 g
- Cayenne pepper — 1 tsp | 2 g
- Chili flakes — 1/2 tsp | 0.5 g
- Black pepper — 1/2 tsp | 1.5 g
- Chicken bouillon cube — 1 pc.
- Salt — to taste
- Yellow onion — 1.8 oz | 50 g (1/2 onion)
- Red bell pepper — 2.5 oz | 70 g (1/2 pepper)
- Fresh parsley — 0.4 oz | 10 g
- Passata (tomato sauce) — 7 oz | 200 g
- Honey — 0.4 oz | 10 g
- Corn — 2.6 oz | 75 g
- Red beans — 3.5 oz | 100 g
For the rice
- Olive oil — 3 tbsp | 40 ml
- Rice — 10.6 oz | 300 g
- Chicken bouillon cube — 1 pc.
- Salt — to taste
- Boiling water — 2 3/4 cups | 650 ml
- Fresh cilantro — 0.4 oz | 10 g
Base
- Tortillas
Optional
- Cheddar cheese (or any cheese you like)
- Avocado mash
- Sauce of your choice
Step-by-step recipe
- Mix the chicken spices: cumin, paprika, garlic powder, cayenne, chili flakes, and black pepper. Season the chicken with salt, coat it with the spice mix, and toss well.
- Dice the onion and red pepper finely. Chop the parsley and cilantro separately.
- Heat 2 tbsp | 30 ml olive oil in a skillet and sear the chicken over medium heat for 5–6 minutes until lightly browned.
- Add the onion and bell pepper and cook for another 2–3 minutes, stirring.
- Stir in the passata, honey, and crumbled bouillon cube. Reduce the heat and simmer for 10–12 minutes, until the chicken is tender.
- Add the corn and red beans and heat through for 2–3 minutes. Remove from the heat and fold in the parsley.
- Rinse the rice until the water runs clear. In a saucepan, heat 3 tbsp | 40 ml olive oil, add the rice, and toast lightly for 1–2 minutes, stirring.
- Pour in 2 3/4 cups | 650 ml boiling water, add the bouillon cube and a pinch of salt. Cover and cook over low heat for 15 minutes. Remove from the heat, let stand for another 10 minutes, fluff with a fork, and fold in the cilantro.
- Warm the tortillas in a dry skillet. Spoon the rice into the center, then top with the chicken filling. Add cheese, avocado mash, and sauce if desired.
- Roll up the burritos and tuck in the edges. If you like, toast them in a dry skillet for 1–2 minutes per side to seal.
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Tips and variations
- Adjust the heat with cayenne and chili flakes: halve them for a milder flavor.
- For a lighter version, use chicken breast; for extra juiciness, choose skinless thighs.
- Any medium- or long-grain rice will work; jasmine or basmati keeps the filling especially fluffy.
- Swap some of the tomatoes for salsa for a brighter, bolder flavor.
- Burritos freeze well: wrap tightly in foil and store for up to 2 months. Reheat in the oven at 356°F | 180°C for 20–25 minutes.
Nutritional value
| Calories | ≈ 640 kcal |
| Protein | ≈ 31 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 78 g |
| Fiber | ≈ 7 g |
| Sugar | ≈ 8 g |
| Sodium | ≈ 950 mg |
FAQ
Can I replace the rice with something else?
Yes, try quinoa, a brown-and-wild rice blend, or bulgur. Adjust the cooking time and liquid amount according to the package instructions.
Which tortillas are best?
Flour tortillas 8–10 in | 20–25 cm wide work best because they roll easily. Corn tortillas can be used too, but they are more fragile and are best lightly warmed before assembly.
How can I make the filling less spicy?
Leave out the cayenne and chili flakes and keep only the paprika and cumin. A spoonful of sour cream or yogurt sauce at serving will also soften the heat.