Cheesy Ground Chicken and Rice Burritos Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
