Made with passion

Chicken, Rice Burrito Recipe

Serves 2 / 30 mins


  • Casa Mendosa® Extra Large Burrito Tortillas
  • 1 tbsp. olive oil
  • 1 cup fresh or frozen corn kernels
  • ½ cups diced red onion
  • 1 can black beans
  • 3 cups cooked long-grain rice
  • 1 jar chunky-style tomato salsa (mild, medium, or hot)
  • 3 cups cooked, shredded chicken
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ tsp. Freshly ground pepper
  • ½ cup Cilantro leaves
  • Olive oil cooking spray


  • Salsa
  • Guacamole


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

  • Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350°F degrees
  • Heat oil in a large non-stick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.
  • In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in a microwave or on stovetop according to package directions.
  • To assemble burritos, spoon about 1 cup of the rice mixture in a mound in the center of each warm Casa Mendosa® tortilla. Top with ½ cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.
  • Lightly coat burritos with cooking spray. Place on a griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half.
  • Serve with accompaniments and enjoy!



img img img


img img


img img img img img