Quick Chicken and Rice Burritos
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Today’s recipe for Quick Chicken and Rice Burritos is a true time-saver, thanks to the convenience of canned chicken and instant rice. This dish is not only quick and easy to prepare but also incredibly satisfying. It was an instant hit with my family, earning rave reviews for both its taste and simplicity. Rarely do I gat any complaints when I make Mexican food.
The generous portions meant we had plenty of leftovers to enjoy for lunch the next day—bonus points for that! The family was perfectly content with that too! This chicken burrito recipe is a keeper! These delicious and hearty burritos make dinner time a breeze. Need I say more? Winner, winner, quick chicken and rice burritos dinner!
Ingredients to Make Quick Chicken and Rice Burritos
- SWANSON CANNED CHICKEN
- CHICKEN TACO SEASONING MIX
- CAMPBELL’S CONDENSED TOMATO SOUP
- WATER
- INSTANT WHITE RICE ( LIKE MINUTE RICE)
- CHEDDAR CHEESE
- FLOUR TORTILLAS
Instructions for quick Chicken and Rice Burritos
Cook the Chicken: In a large skillet, add the shredded chicken and break it up into smaller pieces.
Prepare the Filling: Stir in the taco seasoning mix, tomato soup, water, and instant rice with the chicken. Bring the mixture to a boil over medium heat.
Simmer: Reduce the heat to a simmer, cover the pan, and cook for 5 minutes until the rice is tender and the water is absorbed.
Assemble the Burritos: Place 2 tablespoons of shredded cheese in the center of each tortilla. Add a generous spoonful of the chicken mixture on top of the cheese.
Roll Up: Roll up the tortillas burrito-style, tucking in the sides as you go.
Frequently Asked Questions
Can I use fresh chicken instead of canned chicken?
Yes, you can use fresh chicken if you prefer. Simply cook and shred the chicken breast beforehand, and then follow the recipe as instructed. Of feel free to use rotisserie chicken. You’ll need about 1 1/2 cups.
How should I store leftover burritos?
Store any leftover burritos in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Reheat them in the microwave or oven before serving.
Can I add other ingredients to the filling?
Absolutely! Feel free to customize the filling with ingredients like black beans, pinto beans, corn, green onion, cilantro, bell peppers, sour cream or avocado for added flavor and nutrition.
Can I make these burritos ahead of time?
Yes, you can prepare the chicken and rice filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the burritos just before serving to ensure they stay fresh.
Can I freeze the burritos?
Yes, you can freeze the assembled burritos. Wrap them individually in aluminum foil or plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in the microwave or oven.
Can I use a different type of cheese?
Yes, you can use any type of shredded cheese you prefer, such as Monterey Jack, mozzarella, or a Mexican blend. Choose your favorite cheese to customize the flavor.
How do I roll up the burritos properly?
To roll up the burritos, place the filling in the center of the tortilla, fold in the sides, and then roll the tortilla tightly from the bottom to the top. This will help keep the filling securely inside.
What sides go well with these burritos?
These burritos pair well with a variety of sides, such as a fresh salad, guacamole, salsa, refried beans, or tortilla chips. Choose your favorite sides to complete the meal.
For more recipes like this, try:
- Instant Pot Chicken Burrito Bowls
- Slow Cooker Burrito Filling
- Enchilada Style Burritos
- Tasty Burritos
Quick Chicken and Rice Burritos
Real Mom Kitchen
Ingredients
- 12.5 oz can Swanson Canned Chicken, drained
- 1 pkg McCormick Chicken Taco Seasoning mix
- 10 ¾ oz can Campbell's Condensed Tomato Soup
- 1 ¾ cup water
- 1 ½ cup instant white rice uncooked (like Minute Rice)
- 1 ½ cups shredded cheddar cheese
- 12 flour tortillas
Instructions
- Add chicken to a skillet and break up into pieces.
- Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
- Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
- Place 2 Tbsp of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito style.
Nutrition
Disclosure: I was provided product and compensation for my creation of this recipe and post.
