Burrito with Chicken, Rice and Beans Recipe - ReCiPes
Stock Foto Burrito with chicken, rice and beans

This delicious juicy burrito is perfect for a hearty snack or dinner with a glass of beer. For cooking, you can use the remains of boiled rice and grilled chicken. Chopped chicken is heated in a sauce along with canned pinto beans, pico de gallo (fresh salsa from finely chopped tomatoes and chili peppers) and chipotle peppers, which fill the burrito with a spicy flavor with notes of smoking. Then all the components of the burrito are tightly wrapped in a large tortilla, and can be served with guacamole for dipping.


Nutrition value of one serving:

Calories 731, total fat thirty g. saturated fats eleven g. squirrels 43 g. carbohydrates 70 g. cellulose 8 g. cholesterol 117 mg., sodium 1501 mg., sugar 0 g.

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Time: 30 min.
Complexity: easy
Servings: 4

The recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1.5 tbsp. chopped grilled chicken, skinless
  • 1 can (400 g) canned Pinto beans, rinse
  • 1 tbsp. l vegetable oil
  • 3/4 Art. pico de gallo or fresh salsa
  • 1 chopped pepper in adobo sauce, chopped, + 1-2 tbsp. l can sauce
  • 1/4 Art. coarsely chopped fresh cilantro
  • 4 wheat tortillas for burritos
  • 1 and 1/3 Art. boiled white rice, warm
  • 1 and 1/3 Art. Monterey Jack grated cheese (approx. 140 gr.)
  • 1 and 1/3 Art. chopped lettuce romano
  • Guacamole, for serving (optional)

Recipe preparation:

  1. In a medium-sized saucepan over medium heat, heat the vegetable oil. Add 0.5 tbsp. pico de gallo, chopped chipotle pepper and adobo sauce to taste; cook until the mixture begins to hiss, about 2 minutes. Add beans and 3/4 tbsp. water and bring to a gentle boil, then add the chicken and cook until the sauce thickens, about 2 minutes. Add cilantro and salt to taste.
  2. Preheat the tortillas as recommended on the package. Lay out the rice with a horizontal strip in the lower half of each tortilla, stepping 4 cm from the edges on all sides. From the top, evenly spread the grated cheese, chicken mixture, salad and the remaining pico de gallo.
  3. Fold the bottom edge of each cake tightly over the filling, tuck it on its sides and roll it tightly. Cut the burrito in half and serve with guacamole.


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