Amazing Cheesy Ground Chicken Rice Burritos
These Cheesy Ground Chicken & Rice Burritos are a comforting and customizable meal. They feature a savory ground chicken filling, fluffy rice, and plenty of melted cheese, all wrapped in a warm tortilla. Perfect for a quick and satisfying dinner.
Equipment
- Large skillet
- Medium saucepan
- Spoon
- Fork
- Measuring cups and spoons
- Cutting board
- Knife
- Grill pan or skillet (optional)
- Mixing spoon
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper any color
- ½ cup water
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter or olive oil
- Salt to taste
- Pepper to taste
- 8 large flour tortillas burrito size
- 2 cups shredded cheddar cheese
- Sour cream optional
- Chopped cilantro optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant.
- Add the ground chicken to the skillet and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess grease.
- Stir in the diced tomatoes (undrained), taco seasoning, and water. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
- Taste the filling and add salt and pepper as needed. Feel free to add a pinch of chili powder for extra heat or a squeeze of lime juice for brightness.
- In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the rice and cook, stirring constantly, for 1-2 minutes, until lightly toasted (optional).
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before using.
- Warm the tortillas in a dry skillet, microwave, or oven.
- Lay a warm tortilla on a clean surface. Spread a generous amount of the cooked rice down the center, followed by the ground chicken filling. Top with a generous helping of shredded cheese.
- Fold in the sides of the tortilla, then fold up the bottom edge tightly over the filling. Continue rolling the burrito tightly until it's completely sealed.
- Heat a lightly oiled skillet or grill pan over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted (optional).
- Serve the Cheesy Ground Chicken & Rice Burritos immediately with your favorite toppings, such as sour cream, salsa, guacamole, and chopped cilantro.
Notes
Don't overfill the burritos to prevent tearing. Warm tortillas are easier to work with. Place cheese on top of the filling for even melting. Customize with toppings like black beans, corn, or pico de gallo. Make the filling and rice ahead of time for easy assembly. Store leftover burritos wrapped in plastic wrap or foil in the refrigerator for up to 3 days. Reheat in the microwave, oven, or skillet. For extra flavor, consider using Rotel instead of diced tomatoes or Monterey Jack cheese instead of cheddar.