Chicken Burrito

Ingredients

Instructions

1. 1

   Cook 1 cup of long-grain white rice with 2 cups of water, 1 teaspoon salt, juice of 1 lime, and a handful of chopped cilantro stirred in at the end.

2. 2

   Cook the chicken: season 1 lb of boneless thighs with 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1.5 teaspoons salt, ½ teaspoon black pepper. Heat 1 tablespoon oil in a skillet over medium-high; cook 5-6 minutes per side until done. Rest 5 minutes, then shred with two forks.

3. 3

   Warm 1 can of black beans in a pot with ½ teaspoon cumin and a pinch of salt. Don't drain them all the way — some liquid keeps them from drying out.

4. 4

   Make a quick salsa or pico de gallo: dice 2 tomatoes, ½ red onion, 1 jalapeño (seeded), a handful of cilantro. Toss with lime juice and salt.

5. 5

   Warm 4 large flour tortillas (10-12 inch burrito size) in a dry skillet 20 seconds per side, or wrap in foil and heat in a 300°F oven for 5 minutes. Cold tortillas crack when rolled.

6. 6

   Build each burrito: in the lower-center of the tortilla, layer rice (½ cup), beans (¼ cup), chicken (¼ cup), shredded cheese (¼ cup), pico (2 tablespoons), guacamole (2 tablespoons), sour cream (1 tablespoon). Fold sides in first, then roll tightly from the bottom. Optional: toast the rolled burrito in a dry pan 30 seconds per side to crisp the exterior. Serve immediately.