Southwest Burrito Recipe

Prepare and cook the chicken

Pat the chicken dry and cut into 1/2-inch strips or bite-sized pieces. In a bowl, combine 1 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the chicken in the spice mixture until evenly coated. If using, add lime zest and minced chipotle for extra flavor and toss again. Let rest 10 minutes while you start the rice.

Heat a large skillet over medium-high heat. Add 1 tsp olive oil to the skillet. When shimmering, add the chicken in a single layer (work in batches if needed). Cook without moving 3–4 minutes until nicely browned, flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.

Cook the rice

While the chicken rests, rinse the rice under cold water until the water runs clear. In a small saucepan, combine rinsed rice, 2 cups chicken broth (or water) and 1 tsp olive oil or butter. Bring to a simmer over medium-high heat, then reduce to low, cover and cook 15 minutes or until liquid is absorbed. Remove from heat and let sit 5 minutes, covered.

Fluff the rice with a fork. Stir in black beans, corn, chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt. Taste and adjust seasoning. Keep warm.

In a separate skillet, heat 1 tsp olive oil over medium heat. Add sliced red bell pepper and sliced onion with 1/4 tsp salt. Sauté, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If using jalapeño, add it during the last minute of cooking.

Remove from heat and combine the cooked peppers and onions with 1/2 cup pico de gallo or salsa. Stir gently to combine; this mixture will be used as a warm topping.

Warm the tortillas: stack tortillas and wrap in a damp paper towel or clean towel. Microwave for 20–30 seconds or warm individually in a dry skillet for 20–30 seconds per side until pliable.

Assemble each burrito: lay a warm tortilla on a flat surface. Spoon about 1/2 cup of the rice and beans mixture down the center. Top with 1/4 of the cooked chicken (about 4 oz), a portion of the pepper/onion salsa, 1/4 cup shredded cheese, 2 tbsp sour cream, and 1/4 cup sliced avocado or guacamole. Add hot sauce if desired and a squeeze of lime.

Fold the burrito: fold the sides over the filling, then fold the bottom up and roll tightly to enclose. Place seam-side down on a hot skillet over medium heat and toast 1–2 minutes per side to seal and crisp, pressing gently with a spatula.

Serve: slice in half if desired and serve immediately with extra salsa, lime wedges and any remaining toppings.