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A close-up of a burrito cut in half, showing the delicious filling from a chicken burrito recipe—rice, chicken, beans, and sauce wrapped in a flour tortilla. The burrito is stacked on a dark surface with scattered onions and cilantro.
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5 from 9 votes

Skillet Chicken and Rice Burritos

This Skillet Chicken and Rice Burrito Recipe comes together quickly and easily. It combines chicken and salsa to make the best one-pot meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $16.99, $2.83 per Servings

Ingredients

  • 3 chicken breasts (cut into bite size pieces) 
  • 2 Tbsp Olive oil (divided)
  • ½ Onion (diced)
  • 2 tsp garlic salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 can diced tomatoes (15 oz can)
  • ½ cup salsa
  • 1 cup chicken broth
  • 1 cup Refried Beans
  • 2 cups Mexican Rice
  • 6 burrito size flour tortillas
  • 1 ½ cup cheddar cheese shredded

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 chicken breasts cut into bite size pieces and ½ diced onion. Sauté for 3 to 5 minutes until the chicken is browned.
  • Stir in 2 teaspoons garlic salt, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 can diced tomatoes (15 ounces), ½ cup salsa, and 1 cup chicken broth. Cover and simmer for 7 to 10 minutes until the chicken is tender and cooked through.
  • Heat 1 cup refried beans and 2 cups Mexican rice in separate bowls. Warm 6 burrito size flour tortillas for 30 to 45 seconds until they are pliable.
  • Place 1 tortilla on a flat surface. Spread 1 to 2 tablespoons of the refried beans onto the center of the tortilla, then top with about 1/4 to 1/3 cup Mexican rice. Add approximately 1/4 cup of the chicken mixture and top with 1/4 cup shredded cheddar cheese. Repeat with the remaining tortillas and filling.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Wrap each burrito and cook for 1 to 2 minutes per side until lightly browned.
  • Serve with your favorite burrito toppings and enjoy! 

Notes

Refrigerate any leftover burritos in an air tight container for up to 3-4 days.
You can also freezer the leftover burritos for up to 3 months.  I recommend wrapping them in foil and storing them in a freezer bag when freezing. 

Nutrition

Calories: 651kcal | Carbohydrates: 75g | Protein: 41g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1778mg | Potassium: 787mg | Fiber: 5g | Sugar: 5g | Vitamin A: 802IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 4mg
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