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Large Batch Chicken Rice Burritos on a platter

Zesty Large Batch Chicken & Rice Burritos

A hearty and flavorful recipe for large batch chicken and rice burritos, perfect for meal prep or feeding a crowd, featuring a zesty chicken filling and fluffy rice.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 15 burritos
Calories 550 kcal

Equipment

  • Large pot or Dutch oven
  • Fork
  • Microwave
  • Dry pan

Ingredients
  

For the Savory Chicken Filling

  • 3-4 lbs chicken breasts or thighs diced
  • 1 onion chopped
  • 2-3 bell peppers chopped
  • 4-5 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes undrained
  • 1 can 15 oz black beans rinsed and drained
  • 1 can 15 oz corn drained
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 1 tablespoon lime juice for a zesty twist
  • 1/2 teaspoon cayenne pepper optional, for a spicy kick

For the Fluffy Rice

  • 2 cups long-grain white rice or brown rice
  • 4 cups water or chicken broth
  • 1 teaspoon salt

The Wraps & Essentials

  • 12-18 large flour tortillas burrito-sized
  • 2 cups shredded cheese Cheddar, Monterey Jack, or a blend
  • Cilantro, sour cream, salsa, guacamole, hot sauce Optional, for serving
  • Juice of 1 fresh lime juice for serving

Instructions
 

Prepare the Rice

  • Rinse the rice, cook it according to package directions with water or broth and salt, then fluff with a fork and set aside.

Sauté Aromatics

  • Heat olive oil in a large pot, sauté onion and bell peppers until soft, then add minced garlic and cook until fragrant.

Brown the Chicken

  • Add diced chicken to the pot, season with chili powder, cumin, smoked paprika, oregano, salt, and pepper, then cook until browned and mostly cooked.

Simmer & Combine

  • Stir in tomatoes, black beans, corn, chicken broth, lime juice, and cayenne pepper; simmer covered for 15-20 minutes to meld flavors and finish cooking the chicken.

Taste & Adjust

  • Taste the filling and adjust seasonings; if too liquidy, cook uncovered to thicken.

Warm Tortillas

  • Warm tortillas in the microwave or a dry pan to make them pliable.

Assemble the Burritos

  • Lay a tortilla flat, add rice below the center, top with chicken filling, and sprinkle with shredded cheese.

Fold & Roll

  • Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly from the bottom to form a firm package.

Repeat

  • Continue assembling burritos until all filling and tortillas are used.

Serve

  • Serve immediately with fresh lime juice and optional toppings such as cilantro, sour cream, salsa, guacamole, or hot sauce.

Notes

These burritos are excellent for meal prepping! Wrap individually in foil and freeze for a quick, delicious meal later. Reheat in the microwave or oven.