Chicken Burritos with Cilantro-Lime Rice and Black Beans

Name: Chicken Burritos with Cilantro-Lime Rice and Black Beans
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, each sliced in half horizontally into 2 thinner cutlets; 1 tbsp (14 ml) olive oil; 2 tsp (5 g) chili powder; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (3 g) garlic powder; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; 1 cup (185 g) long-grain white rice, rinsed in a strainer under cold water for 30 seconds until the water runs mostly clear; 1 tbsp (14 g) unsalted butter; 1½ cups (355 ml) water; ½ tsp (2½ g) kosher salt; ¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped; 1 tbsp (15 ml) fresh lime juice; 15 oz can (425 g) canned black beans, drained and rinsed (about 1½ cups / 255 g beans); 1 cup (260 g) thick, medium salsa, divided: ¼ cup (65 g) for the chicken, ¾ cup (195 g) for serving; 2 cups (225 g) Monterey Jack or Mexican-blend cheese, shredded (about 8 oz); ½ cup (120 g) sour cream, divided: 1 tbsp inside each burrito, the rest for serving; 6 tortillas (330 g) large (10-inch / 25 cm) flour tortillas, at room temperature; 1 tbsp (14 ml) neutral oil, such as canola, for toasting the burritos

From the MyKitchenBank Kitchen

Juicy chili-spiced chicken, fluffy cilantro-lime rice, warm black beans and melty cheese are rolled into big flour tortillas, then toasted in a skillet until golden and crisp at the edges. Fully make-ahead and freezer-friendly.

Prep: 30 min
Cook: 35 min
Wait: 35 min
Total: 1 hr 40 min
Makes: 6 large burritos

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Ingredients

6 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, each sliced in half horizontally into 2 thinner cutlets
1 tbsp (14 ml) olive oil
2 tsp (5 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (3 g) garlic powder
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) fresh lime juice, from about 1 lime
For the rice
1 cup (185 g) long-grain white rice, rinsed in a strainer under cold water for 30 seconds until the water runs mostly clear
1 tbsp (14 g) unsalted butter
1½ cups (355 ml) water
½ tsp (2.5 g) kosher salt
¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped
1 tbsp (15 ml) fresh lime juice
For assembling
15 oz can (425 g) canned black beans, drained and rinsed (about 1½ cups / 255 g beans)
1 cup (260 g) thick, medium salsa, divided: ¼ cup (65 g) for the chicken, ¾ cup (195 g) for serving
2 cups (225 g) Monterey Jack or Mexican-blend cheese, shredded (about 8 oz)
½ cup (120 g) sour cream, divided: 1 tbsp inside each burrito, the rest for serving
6 tortillas (330 g) large (10-inch / 25 cm) flour tortillas, at room temperature
1 tbsp (14 ml) neutral oil, such as canola, for toasting the burritos

Equipment (8)

Large (12-inch / 30 cm) heavy skillet, preferably cast iron or nonstick
Medium (3-quart / 3 L) saucepan with a tight-fitting lid
Small saucepan or microwave-safe bowl for the beans
Instant-read thermometer
Cutting board and sharp knife
Two forks for shredding
Fine-mesh strainer
Microwave-safe plate and clean kitchen towel

Steps

Before you start

Use large 10-inch (25 cm) flour tortillas, often labeled 'burrito size'. Smaller tortillas will tear when filled.
Shred the cheese yourself from a block if you can. It melts more smoothly than pre-shredded cheese.
Read the steps through once. The chicken marinates while you start the rice, so the two overlap.
Have a food thermometer ready to check the chicken.

1
Season the chicken
- Slice each chicken breast in half horizontally so you have 4 even cutlets about ¾ inch (2 cm) thick.
- In a medium bowl, stir together the olive oil, chili powder, cumin, smoked paprika, garlic powder, 1 tsp kosher salt, black pepper and 2 tbsp lime juice.
- Add the chicken and turn to coat every surface.
- Let it sit at room temperature while you start the rice.
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Ready when: Chicken is evenly coated in a brick-red paste
Tip: Slicing the breasts thinner is the key to juicy chicken, because thin cutlets cook through before the outside dries out.
2
Cook the rice
- In the medium saucepan over medium heat, melt the butter.
- Add the rinsed, drained rice and stir for 1 minute until it smells nutty and looks slightly opaque.
- Add the 1½ cups (355 ml) water and ½ tsp salt and bring to a boil.
- Stir once, cover tightly, and reduce the heat to low.
- Cook undisturbed for 15 minutes.
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Ready when: Small steam holes appear on the surface and the water is fully absorbed
Tip: Don't lift the lid while the rice cooks. Escaping steam leaves the grains hard.
3
Sear the chicken
- While the rice cooks, heat the large skillet over medium-high heat for 2 minutes.
- Lift the chicken from the bowl, letting excess marinade drip off, and lay the cutlets in the dry pan without crowding.
- Cook 5 to 6 minutes without moving, until the underside is deeply browned and releases easily.
- Flip and cook another 4 to 5 minutes.
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Ready when: Both sides are browned and an instant-read thermometer in the thickest part reads 165°F (74°C)
Tip: If the chicken sticks, give it another minute. It releases once it has browned.
4
Rest rice and chicken
- Turn off the heat under the rice and leave it covered.
- Move the chicken to a cutting board and let both rest for 10 minutes so the rice finishes steaming and the chicken juices settle back into the meat.
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Ready when: Chicken is cool enough to handle and rice is tender
Tip: Cutting chicken right out of the pan lets the juices run onto the board and leaves it dry.
5
Shred and sauce chicken
- Using two forks, shred the rested chicken into bite-size pieces, or chop it into ½-inch (1 cm) dice.
- Toss in a bowl with ¼ cup (65 g) of the salsa and any juices from the cutting board.
- Taste and add a pinch of salt if needed.
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Ready when: Chicken is moist and lightly coated in salsa, with no dry pieces
6
Finish the rice
- Uncover the rice and fluff it with a fork.
- Stir in the chopped cilantro and 1 tbsp lime juice until evenly distributed.
- You should have about 3 cups (about 500 g) cooked rice.
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Ready when: Grains are separate, fluffy and flecked with green
Tip: Fluff gently with a fork, since stirring hard breaks the grains and makes the rice gummy.
7
Warm the beans
- Put the drained, rinsed black beans in a small saucepan over medium heat with 2 tbsp water.
- Stir occasionally for 4 minutes, until steaming hot.
- Lightly mash a few beans against the side of the pan so the filling holds together.
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Ready when: Beans are steaming hot throughout and look glossy, not dry
8
Warm the tortillas
- Stack the tortillas on a microwave-safe plate and cover with a damp (not dripping) kitchen towel.
- Microwave for 30 to 40 seconds, until soft and pliable.
- Keep them covered until you roll each one.
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Ready when: Tortillas are hot, soft and bend without cracking
Tip: Cold tortillas crack when folded, so do not skip the warming.
9
Fill and roll
- Lay one tortilla on a clean work surface.
- Just below the center, spread in a 6-inch (15 cm) line: ½ cup (about 85 g) rice, 2 tbsp of the beans, a heaping ½ cup of the chicken, ⅓ cup (about 38 g) cheese and 1 tbsp sour cream.
- Fold the bottom edge up over the filling, fold in both sides, then roll away from you into a tight cylinder.
- Set seam-side down and repeat with the remaining tortillas.
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Ready when: Each burrito is snug, closed at the ends and holds its shape when picked up
Tip: Do not overfill. Keep the filling to about 6 inches wide so the sides can fold in completely.
10
Toast the burritos
- Wipe out the large skillet and heat the oil over medium heat.
- Place 3 burritos seam-side down in the pan and cook 3 minutes, until the underside is golden and the seam is sealed.
- Turn and cook another 2 to 3 minutes until golden all over.
- Repeat with the remaining burritos, adding a little more oil if the pan looks dry.
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Ready when: Tortillas are golden brown and lightly crisp, and the cheese inside is melted when pressed gently
Tip: Always start seam-side down so the heat seals the burrito shut.
11
Serve
- Let the burritos stand for 2 minutes, then cut in half on the diagonal if you like.
- Serve with the remaining ¾ cup (195 g) salsa and the remaining sour cream on the side.
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Ready when: Burritos are hot and the cheese is gooey but no longer runny

Good to know

Tips

Pat the marinated chicken lightly and cook it in a dry, hot pan. Excess marinade steams the chicken instead of browning it.
Keep the fillings warm and fairly dry. Wet salsa or beans make the tortilla soggy and tear it.
Pressing the burrito gently with a spatula while toasting helps the cheese melt and the seam seal.
For extra heat, add 1 to 2 tbsp chopped pickled jalapeños to each burrito, or swap in a hot salsa.

Make ahead

"Cook the chicken, rice and beans up to 3 days ahead and refrigerate them separately in airtight containers. Rewarm in the microwave until steaming, then assemble and toast. Or assemble the burritos fully (without toasting), wrap tightly and refrigerate up to 2 days before toasting."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: wrap individually in foil or plastic and keep up to 4 days. Freezer: wrap tightly in plastic, then foil, and freeze up to 3 months. Reheat: thaw overnight in the fridge, then microwave, unwrapped, 2 to 3 minutes, turning once, or bake at 375°F (190°C) wrapped in foil for 20 minutes. Crisp in a dry skillet for 2 minutes per side if desired. If reheating from frozen, microwave 4 to 5 minutes, turning halfway, until steaming hot in the center."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight. Cook to 175°F (80°C) for tenderness; they are more forgiving and juicier.
canned black beans → pinto beans. Use one 15-oz can, drained and rinsed. The flavor is milder and creamier.
long-grain white rice → brown rice. Use 2 cups (475 ml) water and simmer 40 to 45 minutes. Add 25 minutes to the total time.
sour cream → plain full-fat Greek yogurt. Same amount; slightly tangier.