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Casa Mendosa™ Chicken, Rice Burrito Recipe

Chicken, Rice Burrito Recipe

Serves 2 / 30 mins


  • 2 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: 30 minutes

  1. Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350°F degrees 

  2. 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.

  3. In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in a microwave or on stovetop according to package directions.

  4. 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.

  5. 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. 

  6. Serve with accompaniments and enjoy!


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