One Pot Chipotle Chicken & Rice Burritos
taelor rankin cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A clever one-pan method for making flavorful burrito fillings all at once, featuring seared chipotle chicken, peppers, and onions cooked directly with jasmine rice.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 60 g
- 110 g
- 240 g
- 285 g
- 50 g
- 540 g
- 420 g
- 120 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 2.54 kg before cooking, which is about 425 g per serving.
Steps
Recipe from substack:
Toss the chicken thighs in the chipotle lime marinade and let them sit while you prep the vegetables.
Slice the onions and bell peppers into strips.
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
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.
In the same pan, sauté the onions and peppers until they are soft and have picked up the browned bits from the chicken.
Add the washed jasmine rice, lime juice, and the lime carcasses to the pan. Stir and toast the rice for a minute or two.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, turn off the heat. Place the seared chicken on top of the rice and vegetable mixture.
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.
Remove from the oven and discard the lime carcasses. Fluff the rice and chicken together.
Recipe from substack
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 741
- Protein
- 41 g
- Carbs
- 82 g
- Fat
- 28 g
- Fiber
- 5 g
Where the calories come from
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