Lunch: Easy Chicken-Rice Burritos

Recipe by Frank P. Melodia , Sarah Reynolds and Marie Simmons Serve these fully-packed chicken and rice burritos with salsa, guacamole, and sour cream for a colorful feast.

Ingredients

1 tbsp. olive oil
1 c. fresh or frozen corn kernels
1/2 c. diced red onion
1 can black beans
3 c. cooked long-grain rice
1 jar chunky-style tomato salsa (mild, medium, or hot)
3 c. cooked, shredded chicken
1 1/2 c. shredded Monterey Jack cheese
1/2 tsp. Freshly ground pepper
6 flour tortillas
1/2 c. Cilantro leaves
Olive oil cooking spray

Instructions

Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350 degrees F.
Heat oil in a large nonstick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.
In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in microwave or on stove-top according to package directions.
To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.
Lightly coat burritos with cooking spray. Place on griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. Serve with accompaniments.

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