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Chicken Burritos with Rice and Beans Recipe
Ash Tyrrell

Chicken Burritos with Rice and Beans Recipe

I still remember the first time I tried to fix my frozen burrito habit at home, and this recipe is exactly what came out of it. I wanted something that tasted like it came from a real kitchen, not a cardboard box from the freezer aisle
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil – helps brown the chicken without it sticking to the pan
  • 1.5 pounds boneless skinless chicken thighs – thighs stay juicy and shred easily don't swap for breasts if you can help it
  • 1 large onion chopped – builds the savory base flavor for the filling
  • 1 poblano pepper chopped – adds a mild, smoky pepper flavor without too much heat
  • 1 jalapeño pepper seeded and finely chopped – gives a gentle kick, leave the seeds out if you want it milder
  • 2 tomatoes cored and chopped – adds natural juiciness and a slight tang to the sauce
  • 1 cup chicken stock – keeps the chicken tender while it simmers
  • Salt and freshly ground black pepper to taste – always season in layers, not just at the end
  • 8 large flour tortillas – go for at least 10 inches wide so they hold the filling without tearing
  • ¾ cup basmati rice cooked (about 2 cups cooked) – use freshly cooked rice, not cold leftover rice, for the best texture
  • ½ cup chopped fresh cilantro – stir it in at the end so it stays bright and fresh
  • 1 tablespoon lime juice – freshly squeezed lime wakes up the whole filling
  • 1 15- ounce can refried beans – warm them gently so they spread easily
  • 1 cup shredded cheese – shred your own block cheese if you can it melts smoother than the bagged kind
  • Red or green salsa for serving – pick your favorite, it makes a big difference in the final bite

Method
 

  1. I start by heating oil in a large saucepan over medium-high heat, then adding the chicken thighs in a single layer. I let them sit undisturbed for a few minutes so they actually brown instead of steam. Once both sides are golden, I pull the chicken out and set it aside while I build the sauce.
  2. In the same pan, I add the chopped onion, poblano, and jalapeño, letting them soften over medium heat for about five minutes. Then I stir in the chopped tomatoes and let everything cook a few minutes more. This step builds most of the flavor base for the whole filling.
  3. I return the browned chicken to the pan along with any juices, then pour in the chicken stock. Once it comes to a simmer, I partially cover the pan and let it cook low and slow for about 45 to 60 minutes, until the chicken practically falls apart on its own.
  4. Once the chicken is tender, I move it to a cutting board and shred it with two forks while the sauce keeps simmering uncovered. This reduces the liquid into a thicker, saucier base. I stir the shredded chicken back into the pan so every piece gets coated.
  5. While the chicken simmers, I cook the basmati rice according to the package, then fold in chopped cilantro and a splash of lime juice once it's done. I warm the refried beans separately in a small saucepan, thinning them slightly with water if they feel too thick.
  6. I preheat my oven to 300 degrees and warm the tortillas inside, covered with a damp towel, so they steam soft and pliable. Then I spread beans, rice, and chicken across the bottom third of each tortilla, leaving space on the sides, and top it all with a generous layer of shredded cheese.
  7. I fold in the sides, then roll each tortilla tightly from the bottom up, tucking as I go. I place two burritos seam-side down on a hot skillet, set a flat-bottomed pot on top to weigh them down, and toast for a few minutes per side until deeply golden and crisp.

Notes

  • I always use bone-in thighs when I have extra time, since they add even more flavor to the sauce.
  • I try not to overfill the tortillas, even though it's tempting, because a stuffed burrito is much harder to roll tightly.
  • I keep my burritos seam-side down the whole time they rest, which stops them from unrolling before they hit the pan.
  • I like adding a little vegetable oil to the pan if my tortillas aren't made with lard, since it helps them crisp up evenly.
  • I always let the sauce reduce a bit longer than I think I need to, because a thicker sauce keeps the tortilla from getting soggy.