Shredded Chicken Burrito W/rice & Beans Recipe

Sear the chicken

Pat chicken breasts dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned (it will finish cooking in broth).

Simmer and shred

Add 2 cups broth, 0.5 cup chopped onion, 2 tbs minced garlic, 1 tsp cumin, 1 tsp chili powder, 0.5 tsp oregano, and remaining salt and pepper to the skillet. Bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until chicken reaches 165°F (or cooked through). Remove chicken to a cutting board, shred with two forks, and return shredded chicken to skillet. Stir in 1 tablespoon lime juice and simmer 2 minutes to absorb flavors. Adjust seasoning to taste.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, bring 2 cups water, 0.5 tsp salt and 1 tsp butter or oil to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 5 minutes. Fluff with fork, then stir in 2 tbs chopped cilantro and 0.5 tsp lime zest. Keep warm until assembly.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 0.25 cup finely chopped onion and sauté 2–3 minutes until soft. Add 1 cup drained beans, 0.5 tsp cumin, 0.25 tsp chili powder, 0.5 tsp salt and 2 tablespoons water or reserved bean liquid. Cook, mashing slightly with the back of a spoon to thicken, 3–4 minutes until heated through and saucy. Taste and adjust seasoning.

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in a damp paper towel and microwave 20 seconds to make pliable.

Lay each tortilla flat. Divide rice evenly among tortillas (about 1/4 cup rice per burrito), then top with 3–4 oz shredded chicken, 3–4 tablespoons beans, a small handful of shredded cheese (about 1/4 cup), 2 tablespoons salsa, a spoonful of sour cream (about 1 tablespoon), and shredded lettuce. Add hot sauce if desired.

Fold sides of the tortilla in, then roll tightly from the bottom to enclose filling. Optional: place seam-side down in a hot skillet and toast 1–2 minutes per side to seal and crisp.

Serve immediately. Provide extra salsa, sour cream and lime wedges if desired.