Skillet Chicken and Rice Burritos
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
651 kcal
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Course
Main Course
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Cuisine
Mexican
Skillet Chicken and Rice Burritos
Description
This recipe starts by sautéing chicken and diced onion in olive oil until browned, then simmering with salsa, diced tomatoes, seasoning blends, and chicken broth until tender. The filling is combined with heated refried beans and Mexican rice, which are separately warmed.
Burritos are assembled by layering refried beans, Mexican rice, the chicken mixture, and shredded cheddar cheese inside flour tortillas. Each burrito is then cooked in a skillet until the tortillas develop light browning and the cheese melts, providing a crispy outside with a warm, flavorful interior.
Leftover burritos can be refrigerated in airtight containers for 3 to 4 days or frozen up to 3 months when individually wrapped in foil and stored in freezer bags. This makes them ideal for meal prep or leftovers.
Ingredients
- 3 chicken breast cut into bite size pieces
- 2 Tbsp olive oil (divided)
- 1/2 onion (diced)
- 2 tsp garlic salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 can diced tomatoes (15 oz can)
- 1/2 cup salsa
- 1 cup chicken broth
- 1 cup refried beans
- 2 cups Mexican rice
- 6 flour tortilla burrito size
- 1 1/2 cup cheddar cheese shredded
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken and diced onion. Sauté the chicken with the onion for 3-5 minutes until the chicken is browned.
- Then stir in the salsa, diced tomatoes, seasoning and chicken broth. Cover and simmer for 7-10 minutes until the chicken is tender and cooked through.
- Heat the refried beans and Spanish rice in separate bowls.
- Heat the tortillas for 30-45 seconds so that they are pliable.
- Place 1 of the tortillas in a flat surface. Spread 1-2 Tbsp of the refried beans on the center of the tortilla. Then top with 1/4-1/3 cup of the Spanish rice.
- Then place approximately 1/4 cup of the chicken mixture in each burrito and top it with the shredded cheese.
- Heat the remaining olive oil in a large skillet over medium high heat.
- Wrap and cook for 1-2 minutes on each side until brown slightly.
- Serve with your favorite burrito toppings and enjoy!
Notes
- Store leftover burritos in airtight containers in the refrigerator for 3 to 4 days to maintain freshness.
- For longer storage, freeze burritos wrapped in foil inside freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1778mg | 74% |
| Potassium | 787mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 307mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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