These are my go-to easy chicken burritos that I always find myself turning to on weeknights. It’s practically a dump it and it forget recipe, but the best part is that I don’t have to have the foresight to start it in the crockpot the morning of! The rice maker does almost all the work here and it leaves hardly any dishes to clean at the end.
Easiest Rice Maker Chicken Burritos
Equipment
- Rice maker or Pressure cooker with rice setting
Ingredients
Chicken
- 6 chicken thighs boneless, skinless
- 2 tsp salt
- 1 tsp chipotle chili powder or smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp your favorite chili powder
Rice
- 3 cups medium grain rice
- 1 1/2 cups chicken stock
- 3 tbsp butter melted
- 1/2 cup tomato passata or tomato puree
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- water until there is a total of 4 1/2 cups of liquid
Instructions
- Season chicken generously with 2 tsp salt, the chipotle chili powder, 1 tsp onion powder, 1 tsp garlic powder, and the chili powder of your choice.
- Wash the rice until the water runs clear. Drain.
- In a large liquid measuring cup, melt the butter and add the chicken stock, tomato passata, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
- Fill the liquid measuring cup with water until there is a total of 4 1/2 cups of liquid. Mix thoroughly.
- Mix the liquid with the rice and put it in the rice maker or pressure cooker.
- Place seasoned uncooked chicken on top of the rice, but mostly submerged in the water.
- Set the rice maker or pressure cooker to the 'white rice' setting.
- The rice and chicken should be finished cooking at the same time. Remove chicken and cut or shred. Serve in large burrito sized tortillas with beans, cheese, and a salsa of your choice.
Notes
I have made this recipe both with my old rice maker and my current Instant Pot, and it has never failed me. However in the interest of abundant safety, I recommend checking the temperature of the chicken before eating to make sure it has reached at least a temperature of 165F.
If the chicken has not reached 165F by the time the rice is done, cut it up and finish cooking it in a frying pan before eating.