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Tex-Mex Chicken Burrito with Brown Rice
Created by: Howcan Team
Ingredients
- 1 lb chicken breast, diced
- 1 cup brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 avocado, sliced
Instructions
- Cook the brown rice according to package instructions and set aside.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil if needed. Saute the diced onion, red bell pepper, and garlic until softened, about 5 minutes.
- Add the cooked brown rice, black beans, corn, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 3-4 minutes until heated through.
- Add the cooked chicken back to the skillet and stir to combine with the rice and vegetable mixture. Cook for another 2-3 minutes to heat the chicken through.
- Remove the skillet from the heat and stir in the chopped cilantro.
- To assemble the burritos, place a large flour tortilla on a flat surface. Spoon a portion of the chicken and rice mixture onto the center of the tortilla. Top with shredded cheddar cheese, a dollop of sour cream, a spoonful of salsa, and a few slices of avocado.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, tucking in the sides as you go.
- Heat a clean skillet over medium heat and place the burrito seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.
- Serve the Tex-Mex chicken burritos with additional salsa and sour cream on the side, if desired.
The Tex-Mex Chicken Burrito with brown rice is a delicious fusion of Texan and Mexican flavors. This dish has a rich history, originating in the border regions of Texas and Mexico, where culinary traditions blend seamlessly. Renowned chefs in Texas, such as Chef Robert Del Grande, have popularized this dish, infusing it with their own unique twists. The use of brown rice adds a nutty flavor and hearty texture, elevating the dish to a healthier level. Today, the best versions of this burrito can be found in authentic Tex-Mex restaurants across Texas, where the key to perfection lies in the flavorful marination of the chicken and the balance of spices in the rice. Whether it's the smoky chipotle chicken or the perfectly cooked brown rice, every element plays a crucial role in creating the ultimate Tex-Mex Chicken Burrito experience.
45 min
4
450 calories
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