Cheesy Ground Chicken and Rice Burritos Recipe

Introduction

This Cheesy Ground Chicken and Rice Burrito is a flavorful and satisfying meal perfect for busy weeknights. Packed with tender chicken, bell peppers, and melty cheese, it’s an easy way to bring a little spice and comfort to your dinner table.

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

1. Step 1: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Add the ground chicken, chopped red bell pepper, chopped white onion, and jalapeño pepper if using. Season with a pinch of salt. Cook for 7 to 8 minutes, breaking the chicken into small pieces as it cooks, until the chicken is fully cooked and the vegetables have softened.
2. Step 2: Stir in garlic powder, chili powder, kosher salt, and ground cumin. Cook for 1 to 2 minutes to toast the seasonings and enhance their flavors.
3. Step 3: Add the cooked rice, salsa verde, and chipotle sauce to the skillet. Mix well to evenly combine everything. Taste and add more salt if needed. Turn off the heat.
4. Step 4: Lay one flour tortilla flat. Spread 1/4 cup of shredded cheese down the center, then add about 1/2 cup of the chicken mixture on top. Sprinkle another 1/4 cup of cheese over the filling. Fold the sides of the tortilla inward and roll it up tightly into a burrito.
5. Step 5: Heat a nonstick pan over medium heat. Toast the burrito seam side down first, then flip to toast the top, until the cheese melts and the tortilla is golden brown.
6. Step 6: Serve warm. These burritos are great with sour cream, salsa, or guacamole, or alongside creamy refried beans and chips.

Tips & Variations

• For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Substitute ground turkey or lean beef for ground chicken if preferred.
• Use brown rice or quinoa for a healthier twist.
• Add black beans or corn to the filling for added texture and flavor.
• Try using pepper jack cheese for a spicier kick.

Storage

Store any leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. To keep the tortilla crisp, reheating in a skillet is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can assemble the burritos and wrap them tightly. Store in the fridge for up to a day before toasting and serving.

Can I freeze these burritos?

Absolutely. Wrap each burrito individually in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven or microwave from frozen, adjusting time as needed.

Cheesy Ground Chicken and Rice Burritos Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

These Cheesy Ground Chicken and Rice Burritos are a flavorful and filling meal perfect for any day of the week. Ground chicken is cooked with vibrant bell peppers, onions, and jalapeño, seasoned with a blend of chili powder, cumin, and garlic powder, then combined with rice and tangy salsa verde. Wrapped in extra-large flour tortillas with plenty of melted cheddar and Monterey Jack cheese, these burritos are toasted to perfection in a skillet, creating a crispy, cheesy exterior. Ideal for a quick dinner or a satisfying lunch, they pair beautifully with sour cream, guacamole, or beans for a complete Tex-Mex inspired feast.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chicken and Vegetables:

• 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)

Seasonings:

• 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

Additional Filling Ingredients:

• 1 cup Cooked Rice
• 1/4 cup Salsa Verde (or your favorite salsa)
• 1 tbsp. Chipotle Sauce

Cheese and Assembly:

• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese
• 4 Extra Large Flour Tortillas (burrito-sized)

Instructions

1. Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Once the oil is hot, add 8 ounces of ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper if using. Add a pinch of salt. Cook for 7 to 8 minutes, breaking the chicken into small pieces with a spatula so it cooks evenly. Cook until the chicken is no longer pink and the vegetables have softened.
2. Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin to the chicken and vegetable mixture. Continue cooking for an additional 1 to 2 minutes to toast the spices, enhancing their depth of flavor.
3. Add Filling and Flavor: Add 1 cup cooked rice, 1/4 cup salsa verde, and 1 tablespoon chipotle sauce to the skillet. Stir everything together until evenly combined. Taste and adjust seasoning by adding more salt if needed. Turn off the heat beneath the pan.
4. Build and Toast the Burritos: Lay one extra-large flour tortilla flat on a clean surface. Spread 1/4 cup of shredded cheese along the center of the tortilla. Spoon a heaping 1/2 cup of the chicken and rice filling on top of the cheese. Sprinkle another 1/4 cup of shredded cheese over the filling. Fold the sides of the tortilla inward and roll it up tightly into a burrito shape. Heat a nonstick pan over medium heat and place the burrito seam-side down first. Toast each side, including the bottom and the top, until the tortilla is golden brown and the cheese inside has melted.
5. Serve and Enjoy: Serve the burritos hot with your choice of dipping sauces such as sour cream, salsa, or guacamole. They also pair well with creamy refried beans or a side of chips and salsa for a complete meal experience.

Notes

• Use avocado oil for a neutral flavor and high smoke point; olive oil can be substituted.
• Adjust the amount of jalapeño based on your spice preference or omit it for a milder burrito.
• Cooking the burrito seam side down helps seal it and prevents it from unrolling while toasting.
• For a gluten-free version, substitute flour tortillas with corn or gluten-free tortillas.
• Leftover burritos can be wrapped in foil and refrigerated for up to 3 days; reheat in a skillet or oven to maintain crispiness.
• Chipotle sauce adds a smoky heat, but you can substitute with your favorite hot sauce or omit for less spice.

Keywords: chicken burrito, cheesy burrito, ground chicken recipe, Mexican burritos, skillet burritos, easy dinner, rice burritos