Classic Chicken Burrito with Cilantro-Lime Rice and Black Beans

Steps

Every amount is written into the step where you use it.

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Seasoned Chicken Burrito

1. In a large bowl, combine 1½ teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
2. Add the 1¾ pounds of chicken breast pieces to the bowl with the seasoning and toss until every piece is evenly coated. 3 min
3. Measure ¾ cup fresh salsa or pico de gallo into a small serving bowl and set aside. 2 min
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Add the seasoned chicken pieces in a single layer and cook, stirring occasionally, for 6–8 minutes until cooked through and lightly charred on the edges. 8 min
6. Wrap the 4 large flour tortillas in a damp paper towel and microwave for 30 seconds, or warm them one at a time in a dry skillet for 20 seconds per side. 2 min
7. Lay each warm tortilla flat and layer with chicken, ¼ cup shredded Mexican cheese blend, a spoonful of pico de gallo, 2 tablespoons sour cream, and a few cilantro leaves, then fold in the sides and roll tightly. 5 min
8. Serve each burrito immediately with a lime wedge on the side for squeezing.

Cilantro-Lime Ricebase

1. Rinse 1 cup long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Zest ½ teaspoon of lime zest and squeeze 2 tablespoons of fresh lime juice, then finely chop 3 tablespoons of fresh cilantro; set all aside. 4 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the drained rice, and toast, stirring frequently, for 2 minutes until the grains turn opaque and smell nutty. 3 min
4. Add 1¾ cups water and ½ teaspoon kosher salt, bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes until the water is absorbed. 17 min
5. Remove the pan from heat and let the rice rest, covered, for 5 minutes. 5 min
6. Fluff the rice with a fork, then fold in the lime juice, lime zest, and chopped cilantro until evenly distributed. 2 min

Seasoned Black Beansside

1. Drain and rinse the two 15-oz cans of black beans under cold water and mince 2 garlic cloves. 4 min
2. Timing-sensitive step. Heat 1 tablespoon olive oil in a small saucepan over medium heat, add the minced garlic, and cook for 1 minute until fragrant. 2 min
3. Add the drained black beans, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt, stir to combine, and cook for 5 minutes until the beans are heated through and slightly thickened. 5 min
4. Remove from heat, stir in 1 tablespoon lime juice, taste, and adjust salt if needed.