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Kid-Approved Chicken and Rice Burritos: Freezer-Friendly Meal

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These freezer-friendly chicken and rice burritos are a busy family’s secret weapon. Made with simple ingredients like chicken, rice, black beans, and cheese, they come together in about 30 minutes and can be frozen for up to 3 months for quick weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8–10 large flour tortillas (10-inch size)
  • 2 cups shredded Mexican blend cheese
  • Optional extras for serving: sour cream, salsa, guacamole, chopped cilantro, hot sauce

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add chicken breasts to the pot, then pour in chicken broth. Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove chicken from pot and set aside on a cutting board. Add uncooked rice to the pot with the broth, stir, and bring to a simmer. Cover and cook for 15-18 minutes until rice is tender and liquid is absorbed.
  4. While rice cooks, shred the chicken using two forks.
  5. Once rice is done, return shredded chicken to the pot. Add drained black beans, frozen corn, and diced green chiles. Stir to combine. Taste and adjust seasoning if needed. If filling is too wet, cook uncovered for 2-3 minutes to evaporate excess liquid.
  6. Remove pot from heat and let filling cool for about 10 minutes (spread on a baking sheet to cool faster).
  7. Lay a tortilla flat. Spoon about ⅔ cup of filling into the center, leaving a 1-inch border. Sprinkle about 2 tablespoons of shredded cheese on top.
  8. Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, tucking tightly. Roll the burrito away from you into a tight cylinder.
  9. Place assembled burritos seam-side down on a parchment-lined baking sheet, not touching. Freeze for 1-2 hours until firm.
  10. Once frozen, wrap each burrito tightly in aluminum foil. Place wrapped burritos in a freezer-safe zip-top bag, squeeze out air, and seal. Store for up to 3 months.

Notes

Let the filling cool completely before assembling to prevent soggy tortillas. For best results, reheat from frozen: unwrap foil, wrap in a damp paper towel, and microwave for 2-3 minutes, or reheat in a dry skillet over medium heat for 4-5 minutes per side for a crispy exterior. These burritos taste even better after a day or two in the fridge as flavors meld.

Nutrition

Keywords: chicken burritos, rice burritos, freezer-friendly, kid-approved, meal prep, weeknight dinner

Find it online: https://dinadinnertable.com/kid-approved-chicken-and-rice-burritos-freezer-friendly-meal/