Chicken and Black Bean Burritos and Rice

I love cooking when I have the time to chop and saute and

braise and roast…a dinner that takes all afternoon and tastes

like you spent twice as long preparing it.   Then, I wake up and

realize I am NOT Julia Child and I don’t have a pretty French

kitchen with copper pots and a vintage French sink.  I have about

20-30 minutes to cook dinner, get homework done, bath the kids

and tuck them in after bedtime stories and prayers.  Sorry, Julia.

But, I love this 20-minute meal.  🙂

2o Minute Chicken and Black Bean Burritos with Coconut Lime Rice

There is a bit of thinking behind a 20 Minute Meal.

Unfortunately, I don’t have Rachel Ray’s staff working behind me.

So, I try to keep lots of varied items in my pantry which I call “Grab ‘n Go.”

One day, I will share my pantry with you and show you what I like to keep 

on hand at all times.  

For this recipe, I only needed a few extra items which I picked up at the

market in about 10 minutes time.  A quick in and out.

I have two secret ingredients to this recipe.

A rotisserie chicken and packages of Uncle Ben’s Prepared Rice. 

Look, I have regular rice.  I even have Minute Rice.  I also have

frozen chicken breasts.  But, no way could you thaw the chicken, 

cook the chicken, cook the rice – in 20 minutes.  All while feeding the 

cats, checking the daily school folder, asking your hubby how his

golf tournament was and giving him pouty-lips when he said he

didn’t play well.  😀

So, in steps my “20 Minute Dinner” Ingredients.

Step One:  Add one can of Coconut Milk to a Pan on Medium heat.

Step Two: Add zest of one lime, plus juice of one lime.

Step Three:  Add a handful of rough-chopped cilantro. 

Step Four: Add Taco Seasoning Mix.

Step Five: Add rice.

Turn heat up until rice begins to bubble, then turn heat off and cover. 

While the rice is thickening up, shred the rotisserie chicken in a pan.

Step Two:  Add a large can of drained and rinsed black beans. 

Step Three:  Add a small can of chopped green chiles, a handful of

rough-chopped cilantro and 1/2 cup – 1 cup (personal choice) of 

prepared salsa.  I used mild, you can add some heat. 

That’s it.  I added shredded cheddar, fresh chopped tomato and onion,

and sour cream to the burritos.  You can add any number of items.

The rice is creamy and has a mild coconut taste with a hint of lime. 

Honestly, I could eat a bowl of the rice all on its own.  I have fixed this 

same rice with lots of other dishes, like my Chile-Lime Roasted Salmon

which I will share with you next week. 

These burritos are packed with protein and grains and legumes.

Lots of goodness, and the kids don’t even realize it. Score!

To them, it’s just “Grammy’s Burritos” that they can fix anyway they want. 

So while everyone is getting a bath and teeth brushed, I can take the leftovers

and create some really yummy school lunches for the next day.  They love

“Build Your Own Burrito Day.” 

If you had more time, and didn’t have a rotisserie chicken, simply

boil chicken breasts until done.  I like to add some cumin and chili

powder right to the water while I am boiling the chicken for extra flavor. 

So, here’s my idea of a great 20 Minute Meal.

Rachel Ray – eat your heart out.

I beat you by 10 minutes.  😀

Thanks for letting me share my

20 Minute Chicken and Black Bean Burritos with

Coconut Lime Rice.

Happy Eating!

xxoo, Barb

20 Minute Chicken and Black Bean Burritos with Coconut Lime Rice

2016-05-20 00:19:16

In about 20 minutes from pot to plate, you can prepare these yummy Chicken and Black Bean Burritos with a yummy side dish of Coconut Lime Rice.

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Rice

1. 1 1/2 Cups Coconut Milk
2. zest of one lime
3. juice of one lime
4. handful of roughly chopped fresh cilantro
5. 1 Tbs Taco Seasoning Mix
6. (2) Bags Uncle Ben's Butter and Garlic Rice

Burritos

1. (1) Rotisserie Chicken, shredded
2. (1) Large Can Black Beans, drained and rinsed
3. (1) small can chopped green chiles
4. 1 handful rough-chopped fresh cilantro
5. 1 cup Mild Salsa (you may choose to use more salsa and hotter salsa)
6. Tortillas
7. Optional Toppings: shredded cheese, chopped tomato, chopped green onion, sour cream, fresh avocado slices, fresh lime slices, etc.

Instructions

1. Rice: Add coconut milk to a saucepan on medium heat. Add lime zest, lime juice, cilantro, seasoning and rice. Stir well. Allow to come to a light bubble, turn heat on low and cover until most of liquid is absorbed.
2. Burritos: Add shredded chicken, cilantro, green chiles, and salsa. Stir well and heat through. Roll meat mixture in a tortilla and add additional ingredients as desired.

By Barb Garrett, The Everyday Home

The Everyday Home https://everydayhomeblog.com/

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If you liked this recipe, you will LOVE these by The Everyday Home

that are QUICK ‘n EASY, too. 

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