Spicy Chicken Burritos
Enjoy flavorful, spicy chicken burritos packed with rice, beans, and fresh toppings, perfect for a satisfying meal.
Ingredients
Protein
- 2 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp oregano
- 1.25 tsp cayenne pepper (adjust to heat preference)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lime juice of lime
Rice
- 1.5 cups long-grain white rice
- 2.25 cups chicken broth
- 1.5 tbsp butter
Beans
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 tsp ground cumin
- 0.5 tsp chili powder
Tortillas
- 8 large flour tortillas, burrito-size
- 2 cups Mexican cheese blend, shredded
- 1 cup sour cream
- 1 avocado sliced
- 1 cup salsa (your favorite kind)
- 0.5 cup red onion, diced
- 1 jalapeño sliced (optional)
- to taste hot sauce (for the brave souls)
Instructions
- Rinse rice until water runs clear, then combine with chicken broth. Bring to a boil, reduce heat, cover, and simmer for 18 minutes. Let sit for 5 minutes, then fluff and stir in butter, cilantro, lime juice, and salt.
- Combine chicken strips with spices and marinate for at least 15 minutes.
- Cook seasoned chicken in a skillet over medium-high heat for 5-7 minutes until cooked through and slightly charred. Squeeze lime juice over hot chicken.
- In the same skillet, heat beans with cumin, chili powder, and a splash of water for 3-4 minutes until heated through. Season with salt.
- Warm tortillas in microwave or skillet. Assemble burritos by adding rice, chicken, beans, cheese, and toppings. Fold and roll tightly.
Notes
For extra flavor, marinate the chicken longer or add your favorite hot sauce.