Cheesy Ground Chicken and Rice Burritos Recipe
Looking for a quick, comforting dinner that your whole family will absolutely love? This Cheesy Ground Chicken and Rice Burritos recipe is the ultimate weekday meal solution. It is packed with lean protein, fluffy rice, and plenty of gooey melted cheese.
Equipment
- Large skillet or non-stick frying pan
- Wooden spoon or silicone spatula
- Measuring cups and measuring spoons
- Cheese grater
- Aluminum foil
Ingredients
- Ground chicken – 1 pound
- Cooked white or brown rice – 2 cups
- Cheddar cheese – 1 cup, shredded
- Yellow onion – 1 small, finely diced
- Garlic – 2 cloves, minced
- Taco seasoning mix – 1 tablespoon
- Olive oil – 1 tablespoon
- Flour tortillas – 4 large
- Salsa of your choice – 1/2 cup
- Salt and black pepper, to taste
Instructions
Sauté the Onion and Garlic
- Heat the olive oil in your large skillet over medium heat. Add the diced onion and minced garlic to the hot oil. Cook for about three minutes until the onions look soft and translucent.
Browning the Chicken
- Add the ground chicken to the skillet with the cooked onions. Use your wooden spoon to break the meat into small pieces. Cook for six to eight minutes until no pink remains.
Add the Warm Spices
- Sprinkle the taco seasoning, salt, and black pepper over the cooked chicken. Pour in two tablespoons of water to help the spices coat the meat evenly. Stir well and simmer for two minutes.
Mix in Rice and Salsa
- Stir the cooked rice and your favorite salsa directly into the chicken mixture. Reduce the heat to low and let everything heat through for three minutes. Make sure the mixture is hot.
Melt the Cheddar Cheese
- Turn off the heat and stir in half of the shredded cheddar cheese. Let the cheese melt into the warm chicken and rice mixture. This creates a beautifully creamy and cohesive filling.
Warm the Flour Tortillas
- Place your large flour tortillas on a microwave-safe plate. Heat them for about fifteen seconds until they are soft and pliable. Warm tortillas are much easier to roll without ripping.
Fill and Roll the Burritos
- Scoop a generous portion of the chicken filling into the center of each tortilla. Top the hot filling with the remaining shredded cheddar cheese. Fold in the sides and roll tightly.
Notes
Swap the Protein: You can easily swap the ground chicken for ground turkey or lean ground beef.Boost the Veggies: Stir in a can of drained black beans or sweet corn for extra texture.Spice It Up: Add diced jalapeños or a splash of hot sauce for a fiery kick.Use Fresh Cheese: Grate your own cheese from a block because it melts much smoother than pre-shredded bags.Crisp the Outside: Place the rolled burritos back in a hot skillet for one minute per side.Refrigerary Storage: Store any leftover burritos in an airtight container in the fridge for up to three days.Freezing Method: Wrap each individual burrito in plastic wrap and foil, then freeze for up to two months.Oven Reheating: Bake wrapped burritos at 350°F for fifteen minutes until the cheese inside melts completely.Microwave Reheating: Remove any foil, place on a plate, and microwave for two minutes on high heat.