NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Kipburrito met rijst

Mexican Chicken Rice Weeknight Family Meal prep

A chicken burrito is exactly the kind of meal where everything clicks: seasoned chicken, creamy beans, fresh vegetables and rice, all tightly rolled in a warm tortilla. For the rice you ideally use a rice cooker, because that gives you perfectly cooked rice every time without having to watch it. That lets you focus on the chicken and the rest of the filling. This recipe works for a busy weeknight but is also great for a relaxed Friday night with friends.

x_ckl_recipe_markerChicken burrito with rice A full chicken burrito with seasoned rice, juicy chicken and fresh toppings. Great for weeknights and ideal for sharing. How do you make a chicken burrito with rice? Main course Mexican 4 servings 15 min 40 min

Rinse the rice twice under cold water to remove excess starch. This prevents the rice from becoming sticky. Put the rice in the rice cooker with 450 ml of water and start the rice cooker. The rice cooker will automatically switch to keep-warm once the rice is done, so you don't need to watch it.
Cut the chicken breasts into thin strips about 1 cm wide. Toss the chicken in a bowl with the cumin, smoked paprika, garlic powder, oregano, salt and pepper. Make sure each piece is well coated with the spices. You can also do this half an hour in advance so the flavors penetrate a bit more.
Heat a splash of olive oil in a frying pan over medium-high heat. Cook the seasoned chicken strips for 7 to 8 minutes until done and lightly golden. Don’t stir too much: lay the chicken down and let it sit for 3 to 4 minutes before turning. That gives you a nice sear instead of steamed chicken. Remove from the heat and set aside.
Sauté the onion in the same pan with a little oil over medium heat until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Then add the bell pepper and cook another 3 minutes. The pepper should remain slightly crisp. Add the drained black beans, stir everything together and warm for another 2 minutes over low heat.
Scoop the cooked rice from the rice cooker and stir in the lime juice and a handful of chopped cilantro. This gives the rice a fresh, light flavor that contrasts nicely with the savory chicken and beans.
Warm the tortillas briefly in a dry frying pan over medium heat, about 30 seconds per side. A warm tortilla is more pliable and less likely to tear when rolled.
Place a tortilla flat on your work surface. Spoon a generous spoonful of rice into the center, followed by chicken, the bean-and-pepper mixture, a spoonful of sour cream, some grated cheddar and a few slices of avocado. Keep the edges of the tortilla clear so you can fold the burrito properly.
Fold the sides of the tortilla inward, then fold the bottom up over the filling and roll the burrito tightly. Press it lightly with your hands so it stays compact. Repeat with the remaining tortillas.
Cook the rolled burritos 1 minute per side in a dry grill pan over medium heat. This gives a crispy exterior and keeps the filling warm. Cut them in half if you like so the filling is visible. Serve immediately with tomato salsa and extra lime wedges.

Mexican Chicken Rice Weeknight Family Meal prep 500 g chicken breast 300 g long-grain white rice 450 ml water 1 can black beans (400 g), drained and rinsed 1 red bell pepper, sliced into strips 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 tsp cumin 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp dried oregano salt and black pepper to taste 2 tbsp olive oil juice of 1 lime 1 small bunch fresh cilantro, roughly chopped 1 ripe avocado, sliced 100 g grated cheddar 4 tbsp sour cream 4 tbsp tomato salsa 4 large wheat tortillas (30 cm) Rice cooker Frying pan Grill pan Cutting board Sharp knife Mixing bowl Spatula Measuring cup Rice Cooker rice-cooker Grill pan griddle-pan Measuring cups measuring-cup Chopping Board chopping-board Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango Kleverige teriyaki rijst met kip en sesam foodies-kleverige-teriyaki-rijst-met-kip-en-sesam Teriyaki kip met jasmijnrijst foodies-teriyaki-kip-met-jasmijnrijst Pulled chicken met zoete aardappel en kokos foodies-pulled-chicken-met-zoete-aardappel-en-kokos

Recipe

Chicken burrito with rice

A full chicken burrito with seasoned rice, juicy chicken and fresh toppings. Great for weeknights and ideal for sharing.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Rice cooker
Frying pan
Grill pan
Cutting board
Sharp knife
Mixing bowl
Spatula
Measuring cup

Ingredients

500 g chicken breast
300 g long-grain white rice
450 ml water
1 can black beans (400 g), drained and rinsed
1 red bell pepper, sliced into strips
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
salt and black pepper to taste
2 tbsp olive oil
juice of 1 lime
1 small bunch fresh cilantro, roughly chopped
1 ripe avocado, sliced
100 g grated cheddar
4 tbsp sour cream
4 tbsp tomato salsa
4 large wheat tortillas (30 cm)

How do you make a chicken burrito with rice?

Rinse the rice twice under cold water to remove excess starch. This prevents the rice from becoming sticky. Put the rice in the rice cooker with 450 ml of water and start the rice cooker. The rice cooker will automatically switch to keep-warm once the rice is done, so you don't need to watch it.
Cut the chicken breasts into thin strips about 1 cm wide. Toss the chicken in a bowl with the cumin, smoked paprika, garlic powder, oregano, salt and pepper. Make sure each piece is well coated with the spices. You can also do this half an hour in advance so the flavors penetrate a bit more.
Heat a splash of olive oil in a frying pan over medium-high heat. Cook the seasoned chicken strips for 7 to 8 minutes until done and lightly golden. Don’t stir too much: lay the chicken down and let it sit for 3 to 4 minutes before turning. That gives you a nice sear instead of steamed chicken. Remove from the heat and set aside.
Sauté the onion in the same pan with a little oil over medium heat until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Then add the bell pepper and cook another 3 minutes. The pepper should remain slightly crisp. Add the drained black beans, stir everything together and warm for another 2 minutes over low heat.
Scoop the cooked rice from the rice cooker and stir in the lime juice and a handful of chopped cilantro. This gives the rice a fresh, light flavor that contrasts nicely with the savory chicken and beans.
Warm the tortillas briefly in a dry frying pan over medium heat, about 30 seconds per side. A warm tortilla is more pliable and less likely to tear when rolled.
Place a tortilla flat on your work surface. Spoon a generous spoonful of rice into the center, followed by chicken, the bean-and-pepper mixture, a spoonful of sour cream, some grated cheddar and a few slices of avocado. Keep the edges of the tortilla clear so you can fold the burrito properly.
Fold the sides of the tortilla inward, then fold the bottom up over the filling and roll the burrito tightly. Press it lightly with your hands so it stays compact. Repeat with the remaining tortillas.
Cook the rolled burritos 1 minute per side in a dry grill pan over medium heat. This gives a crispy exterior and keeps the filling warm. Cut them in half if you like so the filling is visible. Serve immediately with tomato salsa and extra lime wedges.

Cooking mode Prevents your screen from going to sleep

The rice cooker is truly your best friend here. While you fry the chicken and chop the vegetables, the rice cooker quietly does its job in the background. And if you sit down a little later, the keep-warm function keeps the rice at the right temperature without drying it out or overcooking it. For the chicken: don’t cut the strips too thick, that way everything cooks evenly and you get a nice browning on the outside. A properly hot pan and not stirring too much makes the difference. Let the chicken rest for a moment before turning it so the pan can do the work.

Variations are endless. Swap the chicken for minced meat or thin strips of beef for a different bite. If you want to make it vegetarian, roasted cauliflower or extra beans work well as a base. If you prepare the filling ahead of time, store the separate components in the fridge for up to three days and you can assemble a fresh burrito quickly. Only roll the burritos when you’re ready to eat them, because pre-filled and rolled ones quickly become soggy from the filling’s moisture. The rice keeps well in the rice cooker with the keep-warm function on.