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Get ready to elevate your burrito game with our mouthwatering Cali Burrito recipe! This West Coast classic is packed with flavour, featuring your choice of Medium Grain Sushi, Short Grain Sushi, Long Grain, or Brown Rice as the base. Whether you prefer the fluffiness of sushi rice or the wholesome heartiness of brown rice, this customizable recipe brings together the best of burrito goodness. Perfect for lunch, dinner, or any time you’re craving something filling and flavorful!

INGREDIENTS – Serves 4 

200g Medium Grain Sushi Rice (you can also use Short Grain Sushi Rice, Long Grain Rice or Brown Rice)

2 tbsp olive oil 

400g skinless chicken breasts, diced (2 chicken breasts)

1red onion, cut into strips

1 can black beans, drained and rinsed

200g cherry tomatoes, halved 

1 tsp cumin ½ tsp chilli powder/chilli flakes

4 large flour tortillas

40g Cheddar cheese, grated  

Optional fillings:

1 large avocado, sliced (approximately 150g)

2 tbsp chipotle mayo 

METHOD

Cook the Sushi Rice as per pack instructions.

In the meantime, heat 1 tbsp of olive oil in a 20cm pan over medium-high heat. Add the diced chicken and cook until fully cooked and slightly browned, about 5-7 minutes. Season to taste. Remove from the pan and set aside.

In the same pan, add the remaining olive oil and red onion. Cook for 5 minutes until soft. Add the black beans, cherry tomatoes, ground cumin, and chilli powder. Cook for about 5 minutes, stirring occasionally, until heated through and the tomatoes soften, Season to taste.

Warm the flour tortillas in a dry pan or microwave. Place a portion of the cooked rice in the centre of each tortilla. Top with the mayo (if using), black bean mixture, cooked chicken, sliced avocado (if using) and cheese. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Ensure the ends are tucked in to keep the filling from spilling out.  

Cooks tip: This recipe can be doubled to batch cook for lunches or dinners. Store assembled burritos in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Recipe courtesy of riceassociation.org.uk

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