Chicken Rice and Bean Burrito
Servings 2
Calories 1035kcal
Ingredients
Burrito
- ½ cup White rice
- 8 oz Chicken breast boneless skinless diced into small bite-sized pieces
- ½ tsp Chili powder
- ½ tsp Ground cumin
- ¼ tsp Garlic powder
- ¼ tsp Dried oregano
- ½ tsp Paprika
- ¼ tsp Cajun seasoning
- 2 TBSP Extra-virgin olive oil
- ⅓ cup Black beans
- ½ cup Mexican cheese blend
- 2 Tortilla wraps large
- 4 TBSP Sour cream optional
Seasoning
- Salt
- Black pepper
Chips and Salsa
- 1 cup Tomato chopped
- 2 TBSP Red bell pepper chopped
- 2 TBSP Red onion chopped
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper chopped (use more or less as desired)
- ½ tsp Lime juice
- 2 oz Tortilla chips
Limeade
- 24 oz Limeade cold
Instructions
- Prepare ingredients as described above.
- Rinse the rice under cold water. Cook according to the directions on the package. Once tender, season with salt and pepper.
- Make the salsa by combining all salsa ingredients—except the tortilla chips—in a blender. Pulse until well mixed, then season with salt and pepper to taste. Set aside.
- In a bowl, season the chicken with chili powder, ground cumin, garlic powder, dried oregano, paprika, cajun seasoning, and salt.
- Heat a non-stick pan over medium heat. Add extra-virgin olive oil. Sauté the chicken until browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
- Add the cheese, rice and black beans to the pan and toss to combine until the cheese is melted.
- Assemble the burritos: Portion the chicken mixture onto a tortilla, fold in the ends, and roll up tightly. Cut in half if preferred.
- Serve the burritos with chips and salsa, limeade.
Nutrition
Calories: 1035kcal | Carbohydrates: 130g | Protein: 43g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 662mg | Potassium: 993mg | Fiber: 8g | Sugar: 46g | Vitamin A: 1906IU | Vitamin C: 34mg | Calcium: 333mg | Iron: 4mg