Classic Chicken Burritos

1.Prepare the Rice: Combine rice, 2 cups of water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork and set aside.

2.Cook the Chicken: Cut the chicken breasts into 1-inch cubes. Season generously with salt and pepper.

3.Sauté Aromatics: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4.Season and Simmer Chicken: Add the cubed chicken to the skillet. Cook, stirring occasionally, until browned on all sides (about 5-7 minutes). Stir in the taco seasoning, cumin, and oregano. Cook for 1 minute.

5.Finish the Filling: Pour in the chicken broth and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 5-7 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F). Stir in the lime juice. If desired, shred the chicken directly in the pan using two forks for a more traditional texture.

6.Prepare the Beans: While the chicken simmers, combine the rinsed black beans, 1/4 cup of water, 1/2 tsp cumin, and a pinch of salt in a small pot. Heat over medium heat for 5 minutes, stirring occasionally, until warmed through and slightly mashed (optional).

7.Warm the Tortillas: Heat the tortillas individually in a dry skillet over medium heat for 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds until pliable.

8.Assemble the Burritos: Lay a warm tortilla flat. Place a line of rice down the center, leaving a 5 cm border on the sides. Layer with a portion of the seasoned chicken filling, followed by the black beans and shredded cheese.

9.Roll the Burrito: Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up and over the filling, tucking it in as you roll forward until the burrito is sealed. Repeat with the remaining ingredients.

10.Serve: Serve immediately with salsa, sour cream, and a sprinkle of fresh cilantro.