Burrito with chicken, rice and beans
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 731, total fat 30 G., saturated fats 11 G., proteins 43 G., carbohydrates 70 G., fiber 8 G., cholesterol 117 mg, sodium 1501 mg, sugar 0 G.
Calories 731, total fat 30 G., saturated fats 11 G., proteins 43 G., carbohydrates 70 G., fiber 8 G., cholesterol 117 mg, sodium 1501 mg, sugar 0 G.
This delicious, juicy burrito is perfect for a hearty snack or dinner with a beer. It's perfect with leftover cooked rice and grilled chicken. Shredded chicken is warmed in sauce along with canned pinto beans, pico de gallo (a fresh salsa made from finely chopped tomatoes and chili peppers), and chipotle peppers, which infuse the burrito with a smoky, spicy flavor. All the burrito components are then tightly wrapped in a large tortilla and served with guacamole for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups chopped grilled chicken, without skin
- 1 can (400g) pinto beans, rinsed
- 1 tbsp. vegetable oil
- 3/4 cup pico de gallo or fresh salsa
- 1 chipotle pepper in adobo sauce, chopped, + 1-2 tablespoons of the sauce from the jar
- 1/4 cup coarsely chopped fresh cilantro
- 4 wheat tortillas for burritos
- 1 and 1/3 cups boiled white rice, warm
- 1 and 1/3 cups grated Monterey Jack cheese (about 140 g)
- 1 and 1/3 tbsp. shredded romaine lettuce
- Guacamole, for serving (optional)
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Recipes with similar ingredients: tortilla, pinto beans, grilled chicken, rice, Monterey Jack cheese, romaine lettuce, chipotle peppers in adobo sauce, guacamole sauce, pico de gallo sauce
Cooking the dish according to the recipe:
- In a medium saucepan, heat the vegetable oil over medium-high heat. Add 1/2 cup pico de gallo, chopped chipotle peppers, and adobo sauce to taste; cook until the mixture begins to sizzle, about 2 minutes. Add the beans and 3/4 cup water and bring to a simmer, then add the chicken and cook until the sauce thickens, about 2 minutes. Stir in the cilantro and season with salt to taste.
- Heat the tortillas according to the package directions. Spread the rice in a horizontal strip across the bottom half of each tortilla, leaving a 4 cm border on all sides. Top evenly with the grated cheese, chicken mixture, lettuce, and remaining pico de gallo.
- Fold the bottom edge of each tortilla tightly over the filling, tuck in the sides, and roll up tightly. Cut the burrito in half and serve with guacamole.
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