Chicken Burrito with Mexican Red Rice and Corn Recipe

Introduction

This Chicken Burrito recipe combines tender seasoned chicken with a flavorful mix of beans, rice, and fresh vegetables wrapped in warm tortillas. Perfect for a satisfying meal any day of the week, it’s easy to prepare and customize to your taste.

Ingredients

• 5 flour tortillas (approx 20cm/8″ wide)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 2 tsp dried cumin powder
• 2 tsp paprika
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper (optional, adjust to taste)
• 600g / 1.2 lb chicken breast, sliced in half horizontally
• 2 tbsp olive oil (separated)
• 1/2 onion, chopped
• 2 garlic cloves, finely minced
• 1 red capsicum/bell pepper, diced
• 400g/14oz refried beans, canned
• 1/4 cup water
• 2.5 cups white rice, cooked
• 2.5 cups Mexican Red Rice (recommended for burritos)
• 400g/14oz canned corn, drained (or 280g/9oz frozen, thawed)
• 1.5 cups (150g) cheese, shredded (Mexican blend, cheddar, tasty, Monterey Jack)
• 1/4 cup coriander/cilantro, finely chopped
• Avocado sauce (optional)
• Sour cream (optional)
• Salsa (restaurant style, smooth, optional)

Instructions

1. Step 1: Mix the seasoning ingredients—onion powder, dried oregano, salt, cumin, paprika, black pepper, and cayenne pepper—in a small bowl. Drizzle 1 tablespoon of olive oil over the chicken and toss to coat. Sprinkle the seasoning over the chicken and mix well to evenly cover.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the chicken and cook for 2 minutes, then turn and cook for another 1.5 minutes. Remove from the skillet and let rest for 2 minutes before chopping into bite-sized pieces.
3. Step 3: Using the same skillet, add the chopped onion and minced garlic. Cook for 1 minute until fragrant. Add the diced red capsicum/bell pepper and cook for 2 minutes until the onion becomes translucent.
4. Step 4: Add the refried beans, chopped chicken, and water to the skillet. Stir and cook for 2 minutes until the mixture reduces slightly and becomes thick and juicy—not watery or dry. Remove from heat and let cool for 5 minutes to thicken further.
5. Step 5: Gently warm the tortillas in the microwave to make them pliable, then lay them flat on a work surface.
6. Step 6: Place a portion of the cooked white rice and Mexican red rice mixture on the lower third of each tortilla. Top with the chicken and bean filling, corn, shredded cheese, and sprinkle with chopped coriander.
7. Step 7: Fold the sides of the tortilla over the filling, then roll it up burrito-style from the bottom to secure the filling inside.
8. Step 8: To toast, either pan fry the burritos over medium-high heat (no oil) for about 2 minutes per side to crisp the tortilla and melt the cheese, or wrap tightly in foil and bake in a preheated oven at 180°C (350°F) for 10 minutes.
9. Step 9: Serve the burritos with your choice of sauces such as avocado sauce, guacamole, sour cream, restaurant-style salsa, queso, or nacho cheese dip. Enjoy immediately.

Tips & Variations

• Adjust the cayenne pepper amount to control the heat level to your preference or omit if you prefer mild flavors.
• For a vegetarian version, substitute the chicken with grilled vegetables or extra beans.
• Use fresh homemade salsa or guacamole for more vibrant flavors.
• If you want a crispier tortilla, pan-frying without oil gives a wonderful crunch without extra fat.
• Swap the rice with cauliflower rice for a low-carb option.

Storage

Store any leftover burritos wrapped in foil or airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven wrapped in foil to maintain texture. For longer storage, burritos can be frozen wrapped tightly in foil for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the chicken and bean filling a day ahead and store it in the refrigerator. This helps the flavors meld and saves time on the day you assemble the burritos.

What type of tortillas work best for burritos?

Large flour tortillas about 20cm (8 inches) wide work best because they are pliable and sturdy enough to hold the filling without tearing.

Chicken Burrito with Mexican Red Rice and Corn Recipe

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★★★★★

4.6 from 539 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 5 servings 1x

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Description

This Chicken Burrito recipe features tender, spiced chicken combined with sautéed vegetables, refried beans, rice, and melted cheese, all wrapped in warm flour tortillas. The burritos are then toasted for a crispy exterior and gooey cheese inside, perfect for a satisfying meal. Served with avocado sauce, sour cream, and salsa, these burritos are both flavorful and versatile, ideal for quick dinners or meal prep.

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Ingredients

Scale 1x2x3x

Tortillas and Seasoning

• 5 flour tortillas (approx 20cm/8″ wide)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 2 tsp dried cumin powder
• 2 tsp paprika
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper (optional, adjust to taste)

Chicken and Vegetables

• 600g / 1.2 lb chicken breast, sliced in half horizontally
• 2 tbsp olive oil (separated)
• 1/2 onion, chopped
• 2 garlic cloves, finely minced
• 1 red capsicum/bell pepper, diced

Fillings

• 400g/14oz canned refried beans
• 1/4 cup water
• 2.5 cups white rice, cooked
• 2.5 cups Mexican Red Rice, cooked
• 400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
• 1.5 cups (150g) shredded cheese (Mexican blend, cheddar, tasty, Monterey Jack)
• 1/4 cup coriander/cilantro, finely chopped

To Serve

• Avocado sauce
• Sour cream
• Restaurant style salsa (smooth)

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Instructions

1. Prepare Burrito Seasoning: Mix all the seasoning ingredients (onion powder, dried oregano, salt, cumin, paprika, black pepper, cayenne pepper). Drizzle 1 tablespoon of olive oil over the chicken and toss to coat evenly. Sprinkle the seasoning mixture onto the chicken and toss again to coat thoroughly.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the seasoned chicken and cook for 2 minutes on one side, then turn and cook for an additional 1.5 minutes. Remove the chicken from the skillet and let it rest for 2 minutes before chopping into bite-sized pieces.
3. Sauté Onion and Vegetables: In the same skillet, add the chopped onion and minced garlic, cooking for about 1 minute until fragrant. Add the diced red capsicum and continue to cook for 2 more minutes until the onion is translucent and vegetables are softened.
4. Finish the Filling: Add the canned refried beans, chopped chicken, and 1/4 cup of water to the skillet. Stir everything together and cook for 2 minutes, allowing the mixture to reduce slightly. The filling should be thick and juicy, not watery or dry. Remove from heat and let cool for 5 minutes, during which the mixture will thicken further.
5. Warm the Tortillas: Gently warm the tortillas in the microwave for a few seconds to make them pliable, then lay them flat on your work surface.
6. Assemble the Burritos: Spread a layer of cooked white rice followed by Mexican red rice onto the lower third of each tortilla. Spoon the chicken and bean filling on top, then add drained corn and shredded cheese. Sprinkle with finely chopped coriander. Fold the tortillas up burrito-style, firmly but carefully.
7. Toast the Burritos: To crisp the tortillas and melt the cheese, you can either pan-fry each burrito over medium-high heat without oil for 2 minutes on each side, or wrap the burritos tightly in foil and bake them in an oven preheated to 180°C (350°F) for 10 minutes.
8. Serve and Enjoy: Serve the burritos with your choice of dipping sauces such as avocado sauce, guacamole, sour cream, restaurant-style salsa, queso, or nacho cheese dip. Dunk or drizzle the sauces on top and enjoy immediately.
9. Freezer Friendly: These burritos freeze well. To freeze, wrap them tightly in foil or plastic wrap and place in a freezer bag. Reheat by baking in foil at 180°C (350°F) until warmed through or thaw first and pan-fry to crisp the tortillas again.

Notes

• Note 1: Slicing the chicken breast horizontally helps it cook quickly and evenly.
• Note 2: Canned refried beans are used for convenience, but homemade beans can be substituted.
• Note 3: Use plain cooked white rice along with Mexican red rice for authentic texture and flavor.
• Note 4: Burritos are freezer friendly – wrap well and reheat as described in instructions.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch
• Method: Frying
• Cuisine: Mexican

Keywords: Chicken Burrito, Mexican Burrito, Spiced Chicken Burrito, Homemade Burritos, Mexican Cuisine