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Hearty & Flavorful Chicken & Rice Burritos

Name: Hearty & Flavorful Chicken & Rice Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breasts or thighs, diced into 1/2-inch pieces; 1 small yellow onion, finely diced; 1 bell pepper (any color), diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1 cup cooked white or brown rice; 1/2 cup canned black beans, rinsed and drained; 1/2 cup corn (fresh, frozen, or canned); 4 large (10-inch) flour tortillas; 1 cup shredded cheddar or Mexican blend cheese; Optional: 1/4 cup chopped fresh cilantro; Optional: Salsa, sour cream, guacamole for serving

Recipe by Zideons

Published June 11, 2026

These aren't just any burritos; they're a symphony of savory chicken, fluffy rice, and vibrant seasonings, all wrapped in a warm tortilla. Perfect for a quick weeknight dinner or a satisfying meal prep option, these burritos are packed with flavor and incredibly versatile. Get ready to ditch the takeout and enjoy a homemade meal that truly hits the spot!

Recipe Details

Prep Time 15 min

Cook Time 20 min

Total Time 35 min

Cuisine Mexican

Nutrition (per serving)

Calories: 480 calories

Protein: 30 g

Carbs: 55 g

Fat: 18 g

Fiber: 7 g

Sugar: 5 g

Sodium: 850 mg

Instructions

Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and bell pepper and cook for 5-7 minutes until softened. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.

Return the cooked chicken to the skillet. Stir in the cooked rice, black beans, and corn. Cook for 2-3 minutes, stirring to combine and heat through.

If using, stir in the fresh cilantro. Remove the skillet from heat.

Warm the tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet) to make them pliable.

To assemble each burrito: Lay a warm tortilla flat. Spoon about 1/4 of the chicken and rice mixture down the center, leaving space on the sides. Sprinkle with about 1/4 cup of shredded cheese.

Fold the sides of the tortilla over the filling, then fold up the bottom edge tightly and roll the burrito upwards to create a secure wrap.

Optional: For a crispy exterior, you can place the assembled burritos seam-side down in a dry skillet over medium heat for 2-3 minutes per side, until golden brown and the cheese is melted.

Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Final Notes

These Chicken and Rice Burritos are incredibly satisfying on their own, but truly shine with a dollop of fresh salsa, a swirl of sour cream, or a scoop of creamy guacamole. They're perfect for meal prep too; simply wrap cooled burritos individually and refrigerate for up to 3 days, then reheat in the microwave or oven. Enjoy this hearty, homemade meal!

About the Author

Zideons

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Hearty & Flavorful Chicken & Rice Burritos

Recipe Details

Ingredients

Instructions

Final Notes

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About the Author

Zideons

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