Ingredients
1½cupslong grain white rice
1lime,juice only
¼cupchopped cilantro
2peppers,red or green, sliced
1yellow onion,sliced
2tbspolive oil,divided
2cupscooked chicken,shredded
30ozblack beans,(2 cans), drained and rinsed
½tspsalt
1tspchili powder
1tspground cumin
1cupsalsa verde,store-bought or homemade
16ozgrated Colby Jack cheese
8large 12-inch burrito-sized flour tortillas,or 32 small 8-inch flour tortillas
2ripeavocados
¼cuppickled jalapeños,chopped
2tbspminced cilantro
pinchsalt
Preparation
Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn the heat down to low, and cover.
Cook for 8 to 10 minutes until the rice has absorbed the water and is tender about. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.
In a large skillet over medium-high heat, add 1 tablespoon olive oil, sliced peppers, and onions. Cook for 8 to 10 minutes until peppers and onions start to caramelize in places. Scoop out onto a plate and set aside.
In the same skillet over medium heat, add 1 tablespoon olive oil, the shredded chicken, and beans. Stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.
Wrap one 12-inch tortilla or four 8-inch burritos in a few paper towels. Microwave on high for 15 seconds to make the tortillas warm and flexible.
Then, in the lower-middle section of the tortilla, add ⅓ cup cilantro rice, ⅓ cup peppers and onions, ½ cup of the chicken and bean mixture, and ¼ cup grated cheese. (If using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas).
Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil.
Repeat with the remaining tortillas.
Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors).
To reheat a large burrito, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed
Transfer burrito to a nonstick skillet over medium-low heat and cook for 3-4 minutes per side, or until the burrito is crispy on the outside.
To reheat a large burrito in the oven, preheat the oven to 400˚F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes.
Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior. Serve burrito with sour cream, salsa, or guacamole.
Add the flesh of two ripe avocados to a bowl. Mash together with a fork.
Roughly dice pickled jalapeños and transfer to bowl with avocados. Season with cilantro and a pinch of salt. Serve immediately.
