Chicken and Rice Burritos

Chicken and Rice Burritos is a dish my husband asks for over and over. I love it because it’s easy and we can top it with anything we like. Don’t have salsa, sour cream, or cheese? Have a picky eater who doesn’t like them? No worries! The toppings are delicious, but these burritos are still good without any toppings at all.

I’ve listed my favorite toppings in the recipe, but the options are limitless:

• Try adding chili peppers, mushrooms, green peppers, black beans, pinto beans, fresh tomatoes, chopped onions, shredded lettuce, guacamole, etc.
• Omit the chicken and make them meatless
• Switch the shredded chicken to pork or beef
• Want cheese on the outside? Top them with queso.
• Substitute brown, seasoned or yellow rice for the white rice (cooking time may need to be adjusted)

The flexibility of this recipe is a great way to use leftovers and extras from other recipes!

The Ingredients

• 1 whole chicken breast
• 3/4 cup long-grain white rice, uncooked
• 1 3/4 cup water
• 1 packet low sodium taco seasoning (about 1 1/2 ounces)
• 8 ounce can of tomato sauce
• 14 1/2 ounce can of diced tomatoes, drained
• 2 scallions (green onions) white and green parts, chopped
• 1 package large flour tortillas
• Optional Toppings:
• salsa
• sour cream
• shredded cheese
• chopped cilantro
• hot sauce

The Process

There are 2 parts to this recipe: cooking the chicken then cooking the rest of the ingredients. I usually make everything at once, but you can cook and shred the chicken a day or two ahead of time. Just be sure to store it in an air-tight container so it doesn’t dry out. I’ll usually cook it on a Sunday if I plan to serve my chicken and rice burritos the following Monday or Tuesday.

1. Bring a large pot of water to a rolling boil. Add the chicken breast and boil until fully cooked, about 20 minutes. Using 2 forks, shred the cooked chicken and set aside.
2. In a large skillet, add the shredded chicken, rice, water, taco seasoning, tomato sauce, diced tomatoes, and scallions*. Stir to combine and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and stir again.
3. Add approximately 1/2 cup filling to each tortilla and toppings you like, then roll burrito style.

* If you prefer a stronger onion taste, add the scallions after the filling is cooked.

Chicken and Rice Burritos

The Hungry Pinner

Chicken and rice burritos is a dish my husband asks for over and over. I love it because it's easy and we can top it with anything we like. Don't have salsa, sour cream or cheese? Have a picky eater who doesn't like them? No worries! The toppings are delicious, but these burritos are still good without any toppings at all.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

• 1 whole chicken breast
• ¾ cup long grain white rice uncooked
• 1 ¾ cup water
• 1 packet low sodium taco seasoning (about 1.5 ounces)
• 8 ounce can of tomato sauce
• 14 ½ ounce can of diced tomatoes drained
• 2 scallions (green onions) white and green parts, chopped
• 1 package large flour tortillas

Optional Toppings:

• salsa
• sour cream
• shredded cheese
• chopped cilantro
• hot sauce

Instructions

 

• Bring a large pot of water to a rolling boil. Add the chicken breast and boil until fully cooked, about 20 minutes. Using 2 forks, shred the cooked chicken and set aside.
• In a large skillet, add the shredded chicken, rice, water, taco seasoning, tomato sauce, diced tomatoes, and scallions*. Stir to combine and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and stir again.
• Add approximately 1/2 cup filling to each tortilla and toppings you like, then roll burrito style.

Notes

* If you prefer a stronger onion taste, add the scallions after the filling is cooked.

Make-ahead Tip: The chicken breast can be boiled and shredded a day or two in advance. Be sure to store it in an air-tight container so it doesn't dry out.