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- 1 pound ground chicken - 1 cup cooked white rice - 1 cup shredded cheddar cheese - 1/2 cup black beans, rinsed and drained - 1/2 cup corn kernels (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 4 large flour tortillas - 1/4 cup fresh cilantro, chopped (for garnish) - Sour cream and salsa (for serving) When you gather these ingredients, think about how they will come together. Ground chicken is lean and cooks quickly. White rice adds fullness. Cheddar cheese brings a rich, gooey quality. The black beans and corn provide texture and fiber. The onion and garlic? They add depth and flavor. Don't forget the spices. Chili powder, cumin, and smoked paprika create warmth and a hint of smokiness. You can adjust these to fit your taste. For the tortillas, look for large flour ones. They hold everything well. Finally, garnishes like cilantro and creamy sour cream complete your meal. {{ingredient_image_1}} Start by heating a large skillet over medium heat. Add 1 pound of ground chicken. Cook it for about 5 to 7 minutes. Break it apart with a spatula. Cook until it's no longer pink. Next, add 1 small diced onion and 2 cloves of minced garlic. Sauté these for about 3 to 4 minutes. You want the onions to turn translucent. This step adds a great flavor base. Now, it’s time to spice things up! Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Add salt and pepper to taste. Mix everything well to coat the chicken. Then, add in 1 cup of cooked white rice, 1/2 cup of black beans (rinsed and drained), and 1/2 cup of corn kernels. Stir all these together and cook for an additional 3 to 4 minutes. This helps to warm everything through. Remove the skillet from heat and mix in 3/4 cup of shredded cheddar cheese. It should melt nicely into the filling. Take a large flour tortilla and lay it flat on a clean surface. Spoon a good amount of the chicken and rice filling down the middle. Make sure you leave space at the edges. Sprinkle a little extra shredded cheese over the filling. Now, fold in the sides of the tortilla. Roll it tightly from the bottom to enclose the filling. Repeat this with the rest of the tortillas and filling. If you want your burritos crispy, here’s what to do! Heat a non-stick skillet over medium heat. Place the burritos seam-side down in the skillet. Cook for 2 to 3 minutes on each side. You want them to turn golden and crispy. This extra step adds a delightful crunch. To ensure your ground chicken is fully cooked, use a meat thermometer. The chicken should reach 165°F. This guarantees it's safe to eat. I also suggest breaking it up well while it cooks. This helps the meat cook evenly and prevents clumping. To achieve the right texture, cook the chicken on medium heat. This way, it won't dry out. Adding the onions and garlic early gives a great flavor base. Cook them until they are soft and translucent. This adds depth to your filling. For perfect cheese melting, add it to the filling when it’s hot. Remove the skillet from heat and stir in about 3/4 cup of cheese. The heat helps the cheese melt smoothly into the mixture. You can use different types of cheese too. Cheddar is great, but Monterey Jack or pepper jack can add a fun twist. Experimenting with flavors can make your burritos unique. Pair your burritos with sour cream and salsa for extra flavor. The cool cream balances the warm filling well. You can also add guacamole for a creamy texture. For additional garnishes, try fresh cilantro or a squeeze of lime. These add freshness and brighten up the meal. You might also sprinkle some chopped green onions for a nice crunch. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can enhance the flavor of your burritos significantly. Opt for fresh cilantro and corn when possible for the best taste. Customize Your Spice Level: Adjust the amount of chili powder and cumin according to your heat preference. You can also add jalapeños for an extra kick! Make It Ahead: Prepare the filling in advance and store it in the refrigerator. You can quickly assemble and cook the burritos when you're ready to eat. Experiment with Cheese: While cheddar is delicious, try using different cheeses like Monterey Jack or pepper jack for a unique flavor profile in your burritos. {{image_2}} You can easily switch out the ground chicken for other proteins. Ground turkey or beef works well if you prefer. For a lighter option, try shredded rotisserie chicken. If you want a vegetarian dish, use lentils or black beans instead of chicken. You can also use crumbled tofu or tempeh. These swaps keep the burrito tasty and filling. To change the taste, try adding spices like oregano or cayenne pepper. These spices add warmth and depth to your filling. You can also mix in some taco seasoning for a fun twist. Switching up the beans or veggies can also change the flavor profile. Use pinto beans or kidney beans. Try adding bell peppers, zucchini, or spinach for added nutrition and taste. Burritos can be mini or large. Mini burritos work great for snacking or parties. You can also make burrito bowls. Just layer the filling in a bowl and top it with cheese and salsa. Consider using whole grain or gluten-free tortillas. Whole grain adds fiber, while gluten-free options cater to those with dietary needs. Both choices keep your meal healthy and enjoyable. To keep your cheesy ground chicken and rice burritos fresh, place them in an airtight container. This helps prevent moisture loss and keeps the burritos tasty. If you have leftovers, store them in the fridge. They stay good for up to four days. Make sure to let them cool before sealing. If you want to save your burritos for later, freezing is a great option. Wrap each burrito tightly in plastic wrap. Then, place them in a freezer-safe bag or a container. They can last in the freezer for up to three months. When you’re ready to eat, take a burrito out and let it thaw in the fridge overnight. To reheat, you can use the microwave or oven. For the microwave, heat on high for about two minutes. If using the oven, preheat to 350°F and bake for 20-25 minutes. This will help keep them warm and crispy. To ensure your burritos stay intact, start with the right tortilla. Use large, soft flour tortillas. Here are some tips for secure rolling: - Don’t overfill: Use about 1/2 to 3/4 cup of filling per burrito. - Fold sides first: Tuck in the sides before rolling from the bottom. - Roll tightly: Keep the filling compact as you roll. - Seal the edge: Dip your finger in water and moisten the tortilla edge to seal it. Yes, you can swap ground chicken for other meats. Here are some great alternatives: - Ground turkey: A leaner option with similar flavor. - Ground beef: Adds rich taste and pairs well with spices. - Ground pork: Offers a juicy and savory bite. - Shredded beef or chicken: Use leftover meats for quicker prep. Burritos pair well with various sides and drinks. Here are some popular suggestions: - Rice: A side of Mexican rice enhances the meal. - Beans: Refried beans are a classic choice. - Salad: A fresh green salad adds crunch. - Drinks: Try serving with soda, iced tea, or margaritas. Cooked burritos can last in the fridge for about 3 to 4 days. Here are some storage tips: - Cool down: Let them cool before placing them in the fridge. - Wrap well: Use plastic wrap or foil to keep them fresh. - Check for spoilage: Look for any off smells or changes in texture before eating. In this blog post, we explored how to make tasty burritos using simple ingredients. We discussed cooking chicken, adding spices, and assembling the perfect filling. You learned helpful tips for cooking and storing your burritos, plus fun variations to try. Remember, burritos are not only delicious but also easy to customize. Enjoy experimenting with different flavors and ingredients. You can create your ideal burrito while impressing friends and family. Happy cooking!

Cheesy Ground Chicken and Rice Burritos

Delicious burritos filled with ground chicken, rice, cheese, and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1 cup cooked white rice
  • 1 cup shredded cheddar cheese
  • 0.5 cup black beans, rinsed and drained
  • 0.5 cup corn kernels (fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 4 large flour tortillas
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • as needed sour cream and salsa (for serving)

Instructions
 

  • In a large skillet over medium heat, add the ground chicken. Cook, breaking it apart with a spatula, until it is no longer pink, about 5-7 minutes.
  • Add diced onions and minced garlic to the skillet, cooking until the onions become translucent, about 3-4 minutes.
  • Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to evenly distribute the spices.
  • Add the cooked rice, black beans, and corn to the skillet. Stir to combine all ingredients and cook for an additional 3-4 minutes until heated through.
  • Remove the skillet from heat and stir in 3/4 cup of the shredded cheese until it melts into the mixture.
  • Lay a flour tortilla on a flat surface. Spoon a generous amount of the chicken and rice filling into the center of the tortilla, forming a line down the middle.
  • Sprinkle a little extra shredded cheese over the filling, then fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling.
  • Repeat with the remaining tortillas and filling.
  • Optional: To make the burritos crispy, heat a non-stick skillet over medium heat and place the burritos seam-side down. Cook for 2-3 minutes on each side until golden and crispy.
  • Slice burritos in half, garnish with chopped cilantro, and serve with sour cream and salsa on the side.

Notes

Optional to make burritos crispy by pan-frying.
Keyword burritos, cheese, chicken, easy, rice