Regular Burrito Recipe

Marinate chicken

Pat chicken dry. In a bowl combine olive oil, ground cumin, chili powder, garlic powder, salt, black pepper and lime juice. Add chicken and turn to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Preheat a grill pan or outdoor grill over medium-high heat (about 400°F/200°C). Lightly oil the grate or pan. Grill chicken 4–6 minutes per side (thighs) or until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice or dice into bite-sized pieces.

Warm a small saucepan over medium heat. Add vegetable oil or lard and the canned refried beans. Add water or chicken broth to loosen the beans and stir continuously until heated through and smooth, about 3–4 minutes. Taste and add salt if needed. Keep warm on very low heat.

In a small saucepan, heat vegetable oil over medium heat. Add rinsed rice and sauté, stirring frequently, until lightly golden, about 3–4 minutes.

Add chopped onion and continue to sauté 1–2 minutes until softened. Stir in tomato sauce, chicken broth (or water), ground cumin and salt. Bring to a simmer, reduce heat to low, cover and cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a bowl combine diced tomatoes, chopped onion, cilantro, lime juice, salt and optional seeded jalapeño. Stir to combine and taste for seasoning. Refrigerate briefly if desired; serve chilled or at room temperature.

Warm tortillas: heat a dry skillet or griddle over medium heat. Warm each tortilla 15–20 seconds per side until pliable and lightly toasted. Keep tortillas warm wrapped in a clean towel.

Assemble burritos: Lay one warm tortilla flat. Spoon about 1/4 cup refried beans down the center, then 1/3 cup cooked Mexican rice, about 3–4 oz (roughly 1 cup) grilled chicken pieces, 3–4 tbs shredded cheese and 1–2 tbs mild salsa. Add 1–2 tbs sour cream if using.

Fold burrito: Fold the bottom edge up over filling, fold the sides in, then roll tightly to close. Place seam side down on the skillet and press lightly 30–45 seconds to seal and warm through; flip and heat the other side briefly.

Cut in half if desired and serve immediately with extra salsa on the side.