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There’s loads of flavour in this Chicken Burrito Rice dinner even though we quite literally throw all of the ingredients into a dish and let the oven do the rest. This Dump and Bake recipe really does take the stress out of midweek cooking – perfect for busy families.
We are big fans of Mexican-style food in our family, which is perhaps reflected in the amount of ways I manage to make fajitas or burritos – in the oven, in the slow cooker, with halloumi, with potatoes, in pasta and even in the air fryer.
You get the gist. I am here for any which way to bring those spicy flavours to the table, but I asked myself how I can make this kind of dinner even more hands off to save myself time for those days when I have lots to do and places to be?
The answer: In a Dump and Bake style dish.
This Chicken Burrito Rice works. Chicken, veggies, rice, flavourings and stock all cook together in about 30 minutes. Simple as that.
Why you’ll love this Chicken Burrito Rice recipe
⭐️ One pan full meal – no sides needed
⭐️ Quick and ultra easy
⭐️ Leftovers make a great lunch tomorrow!
Tip on cooking rice
When cooking rice with stock in the oven, you need to keep an eye on it and add extra stock if things are drying out a little too soon.
While my cooking times are accurate at the time of testing, these are for guidance, and you may need to make a judgement call a little with these kinds of dishes.
The type of dish you use can change the cook times too, with ceramic baking dishes taking longer than metal baking trays to cook rice, for example.
Chicken Burrito Rice Ingredients
- Chicken – This recipe uses 400g breasts, cubed. You can either cut them up yourself or buy pre-chopped for reducing the prep time even more.
- Vegetables – Red onion, red pepper and tinned sweetcorn.
- Black beans – Drain and rinse these thoroughly first.
- Chopped tomatoes – A good quality one will make all the difference.
- Fajita flavour – Use seasoning or a packet mix.
- Rice – I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer – for example, brown rice will. Whichever you go for, rinse and drain it before cooking.
- Hot stock – Vegetable or chicken is fine. Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.
- Cheese – I use grated cheddar for this recipe.
- To season – Sea salt and freshly ground black pepper.
- To garnish – Chopped coriander.
How to make Chicken Burrito Rice
1. Mix all of the ingredients, apart from the cheddar, together in a baking dish.
2. Pour over the stock, stir and cover with foil. Bake as per the recipe below.
3. About half way through, give everything a good stir, cover again and bake until the rice is cooked through.
4. Scatter the grated cheddar, grill for a few minutes, sprinkle the chopped coriander and serve.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days.
In the freezer You can freeze this. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving). If you’re thawing frozen rice, make sure it’s fully defrosted.
To prepare in advance
Dump and Bake recipes are perfect for when you are low on time or energy, but if you want to reduce the time and effort even more at dinner, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled).
Add the liquid just before cooking and continue with the rest of the recipe method.
More Dump & Bake Recipes…
FAQs
I would, yes. Give everything a good stir about half way through the cooking time, then cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken is hot throughout. This is a good time to check on the rice and stock too. If you think it could do with a splash more stock, add some in and stir it in well.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Burrito Rice {Dump & Bake}
Ingredients
- 400 g (14 oz) Chicken breast, Cubed
- 1 Red onion
- 400 g (14 oz) Tinned black beans, Drained and rinsed
- 1 Red pepper, Sliced
- 160 g (6 oz) Tinned sweetcorn
- 400 g (14 oz) Tinned chopped tomatoes
- 3 tbsp Fajita seasoning
- 300 g (10 oz) Basmati rice, Rinsed and drained
- 600 ml (2.5 cups) Hot stock, Vegetable or chicken
- 80 g (3 oz) Grated cheddar
- Sea salt and freshly ground black pepper
- 15 g (0.5 oz) Coriander, Chopped
Instructions
- Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
- Mix all of the ingredients, apart from the cheddar, together in a baking dish then season with some salt and pepper then cover with foil and bake for 30 minutes. (You want the rice to be submerged in the stock so add a splash more if needed.)Give the dish a stir half way through and add a little more stock if it is looking a bit dry.
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked though and the chicken hot throughout.
- Scatter over the grated cheddar and place under a hot grill for a few minutes to melt. Sprinkle over the chopped coriander and serve.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
