Introduction

These Cheesy Ground Chicken and Rice Burritos are a delicious and satisfying meal, perfect for a quick weeknight dinner or meal prep. Packed with flavorful spices, melty cheese, and tender chicken, they offer a comforting twist on a classic favorite.

A woman's hand holds a burrito cut in half, showing two thick layers inside. The outer layer is a soft, slightly toasted white tortilla wrap with a light beige color and a thin, smooth texture. The inner filling has a chunky mix of cooked rice and ground meat with a moist, slightly saucy texture, colored a warm orange with bits of red tomato and small green herbs scattered throughout. The background is a white marbled surface, giving a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 1 tablespoon of avocado or olive oil in a large nonstick skillet over medium heat. Add the ground chicken, chopped red bell pepper, white onion, and optional jalapeño pepper. Season with a pinch of salt. Cook for 7-8 minutes, breaking the chicken into small pieces, until cooked through and the vegetables are softened.
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 flavor.
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. Turn off the heat.
Step 4: Lay one flour tortilla flat. Spread about 1/4 cup of shredded cheese down the center, then spoon a heaping 1/2 cup of the chicken and rice mixture on top. Sprinkle another 1/4 cup of shredded cheese over the filling.
Step 5: Fold the sides of the tortilla inward and roll it up tightly into a burrito. Toast it seam-side down in a dry nonstick pan over medium heat until golden and sealed, then flip and toast the other side.
Step 6: Serve immediately with sour cream, salsa, guacamole, or your choice of sides like refried beans and chips.

Tips & Variations

Substitute ground chicken with ground turkey or lean ground beef for a different protein option.
Use any color bell pepper you prefer, such as green, yellow, or orange.
Both white and brown rice work well in this recipe, depending on your preference.
If you don’t want the burritos spicy, omit the jalapeño and chipotle sauce and use a mild salsa.
For cheese, any jack cheese like Pepper Jack or Colby Jack or a Mexican cheese blend can be used.
If you only have chipotles in adobo, mince them finely and use them instead of chipotle sauce.

Storage

Store any leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side or microwave until heated through, being careful not to overcook the tortillas.

How to Serve

The image shows a close-up of a burrito cut in half, placed on a white plate with a subtle textured rim. The burrito has a lightly toasted, golden-brown tortilla wrapped around a filling made of cooked rice, melted cheese, small pieces of orange vegetables, and bits of seasoned meat or beans, giving a mix of light brown, orange, and yellow colors. The texture inside looks soft and gooey, with some cheese strands visible near the cut edges. The background is a smooth white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can assemble the burritos and store them in the refrigerator before toasting. Toast them fresh to keep the tortillas crispy.

Can I freeze these burritos?

Absolutely. Wrap each burrito tightly in foil or plastic wrap and freeze for up to 1 month. Reheat in the oven or microwave from frozen, adjusting the time as needed.