One Pot Chipotle Chicken & Rice Burritos

Ingredients

• 2 lb boneless skinless chicken thighs (cut into bite-sized pieces)
• chipotle lime marinade (to coat chicken (typically includes chipotle in adobo, lime juice, oil, and spices))
• 1 onion (sliced)
• 2 bell peppers (sliced)
• 1.5 cup jasmine rice (washed)
• 1 lime (juiced, carcasses reserved)
• 2.25 cup chicken broth (or enough to cover rice)
• 6 large flour tortillas (burrito size)
• salsa (for assembly)
• guacamole (for assembly)

Steps

1. 1

   Toss the chicken thighs in the chipotle lime marinade and let them sit while you prep the vegetables.

2. 2

   Slice the onions and bell peppers into strips.

3. 3

   Preheat your oven to 375°F (190°C).

4. 4

   In an oven-safe pot or large skillet, sear the chicken over medium-high heat until browned. Remove the chicken from the pan and set aside.

5. 5

   In the same pan, sauté the onions and peppers until they are soft and have picked up the browned bits from the chicken.

6. 6

   Add the washed jasmine rice, lime juice, and the lime carcasses to the pan. Stir and toast the rice for a minute or two.

7. 7

   Pour in the chicken broth and bring the mixture to a boil.

8. 8

   Once boiling, turn off the heat. Place the seared chicken on top of the rice and vegetable mixture.

9. 9

   Cover the pot and place it in the oven. Bake for 20 to 25 minutes, or until the rice is completely cooked through and the liquid is absorbed.

10. 10

    Remove from the oven and discard the lime carcasses. Fluff the rice and chicken together.

11. 11

    Assemble the burritos by spooning the chicken and rice mixture into flour tortillas and topping with salsa and guacamole.

Notes

The author suggests using store-bought salsa and guacamole from a local Hispanic market or HEB to save time. The peppers and onions soften significantly during the oven-bake, making them ideal for those sensitive to vegetable textures. For the Marinade 2 lbs boneless, skinless chicken thighs 3.7 oz can chipotle peppers in adobo 2 tbsp olive oil 1 tbsp salt ½ tbsp black pepper 3 garlic cloves 1 lime For the Blend 1 red bell pepper 1 green bell pepper 1 small yellow onion (if you’re following the meal plan use other 1/2 red onion from sheet pan gyros recipe) For the Rice 1 cup rice (long grain or jasmine works well) 1 lime Bunch of cilantro 2 cups chicken broth For topping 8 oz mexican cheese or cheese of choice Your fav salsa Sour Cream

Nutrition per serving

• main
• one-pot
• burrito
• meal-prep
• weeknight-dinner
• baked
• chicken