Green Rice Burritos
Make delicious green rice burritos with cilantro rice, seasoned chicken, black beans, and avocado. Perfect for lunch or dinner in 45 minutes.
Equipment
- medium saucepan
- blender or food processor
- large skillet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Green Rice
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup packed fresh cilantro leaves and tender stems
- 1/4 cup packed fresh parsley leaves
- 1/4 cup chopped green onions
- 1 small jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
Chicken and Assembly
- 2 tablespoons extra-light olive oil
- 1 pound boneless chicken pieces, cut into 1/2-inch strips
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 8 large (10-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup canned black beans, rinsed and drained
- 1 ripe avocado, pitted, peeled, and sliced
- Sour cream for serving
- Salsa for serving
Instructions
- In a medium saucepan, combine the rice and chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 to 20 minutes, until the rice is tender and has absorbed all the liquid. Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, make the green sauce. In a blender or food processor, combine the cilantro, parsley, green onions, jalapeño, and garlic. Blend until a smooth, vibrant green paste forms, scraping down the sides as needed.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken strips with the cumin, chili powder, 1/2 teaspoon salt, and black pepper. Add the chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until cooked through and no longer pink in the center. Transfer the cooked chicken to a plate.
- Fluff the cooked rice with a fork. Stir the blended green sauce into the hot rice until it is fully incorporated and the rice is uniformly pale green.
- Warm the tortillas by wrapping the stack in a damp paper towel and microwaving for 30 to 45 seconds, or by heating them one at a time in a dry skillet for 20 seconds per side until pliable.
- To assemble each burrito, place a warm tortilla on a work surface. Spoon about 1/2 cup of the green rice down the center, leaving a 2-inch border at the ends. Top with a portion of the cooked chicken, a sprinkle of cheese, a spoonful of black beans, and a few avocado slices.
- Fold the sides of the tortilla over the filling, then roll it tightly away from you to form a secure burrito. Repeat with the remaining tortillas and filling.
- Serve the burritos immediately with sour cream and salsa on the side. For a crisper exterior, you can warm the assembled burritos in a skillet over medium heat for 2-3 minutes per side until golden brown.
Notes
For a crisper exterior, you can warm the assembled burritos in a skillet over medium heat for 2-3 minutes per side until golden brown.