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freezer chicken and rice burritos - featured image

Back-to-School Freezer Chicken and Rice Burritos

  • Author: Sarah Wasserman
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

These freezer-friendly chicken and rice burritos are perfect for busy school nights. Packed with tender chicken, fluffy rice, black beans, and cheese, they’re a comforting and convenient meal that can be made ahead and stored for up to 3 months.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup long-grain white rice
  • 1 1/2 cups water
  • 1 tablespoon butter (optional)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup frozen corn, thawed
  • 6–8 large flour tortillas (10 inches)
  • Optional: 1/4 cup chopped fresh cilantro
  • Optional: 1 lime, juiced
  • Aluminum foil or freezer paper
  • Freezer-safe zip-top bags

Instructions

  1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and butter (if using). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and set aside to cool.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a cutting board and let it rest for 5 minutes.
  3. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, until soft and translucent. Add the minced garlic, cumin, chili powder, and smoked paprika. Cook for another 30 seconds until fragrant.
  4. Using two forks, shred the rested chicken into bite-sized pieces. Add the shredded chicken back to the skillet with the onions and spices. Pour in the chicken broth and stir to combine. Let it simmer for 2-3 minutes, allowing the chicken to absorb the liquid.
  5. In a large mixing bowl, combine the cooked rice, shredded chicken mixture, black beans, thawed corn, and cilantro (if using). Stir gently until evenly distributed. Taste and adjust seasoning. Let the filling cool completely (spread on a baking sheet to speed up).
  6. Lay a tortilla on a clean work surface. Spoon about 1/2 to 3/4 cup of the filling into the center, leaving a 2-inch border. Sprinkle a generous tablespoon of shredded cheese on top. Fold the sides inward, then fold the bottom edge up and over the filling, tucking tightly. Roll the burrito away from you into a tight cylinder. Place seam-side down. Repeat with remaining tortillas and filling.
  7. Cut sheets of aluminum foil large enough to wrap each burrito completely. Place a burrito seam-side down in the center of the foil. Fold the foil over the burrito, tuck the ends, and roll tightly. Place the wrapped burritos in a freezer-safe zip-top bag, squeeze out as much air as possible, and seal. Label with the date and contents. Freeze for up to 3 months.

Notes

Let the filling cool completely before assembling to prevent soggy tortillas and freezer burn. Use burrito-sized tortillas (10 inches) for best results. For reheating from frozen, unwrap foil, microwave for 2-3 minutes (flipping halfway), then finish in a dry skillet for 1-2 minutes per side for a crispy exterior. Label freezer bags with date and contents.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 burrito
  • Calories: 420
  • Sugar: 2
  • Sodium: 680
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 45
  • Fiber: 6
  • Protein: 28

Keywords: freezer burritos, chicken and rice burritos, back-to-school meals, meal prep, freezer-friendly, easy dinner

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Find it online: https://flavorfullrecipes.com/back-to-school-freezer-chicken-and-rice-burritos/