One Pan Chicken Rice Burritos are perfect for when you want a quick easy dinner want sorted without the faff. Tender chicken cooks in one pan with a bold, balanced seasoning blend that gives it plenty of character. The rice soaks up all those flavours while the peppers and the pinto beans bring a hearty bite.
Once everything is cooked, the filling gets wrapped snugly in warm tortillas with some cheese and then a quick return to the pan gives each burrito a golden, crisp finish. It is an easy win for busy evenings that the whole family can dig in and enjoy, especially with a side salad, some guacamole and a dollop of soured cream.
Calories in One Pan Chicken Rice Burritos
This recipe makes 6 burritos which are 495 calories per burrito
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredient Notes
To make this recipe you will need the following ingredients:
- Boneless skinless chicken thighs: Juicy, forgiving and far harder to dry out than breast. They take on seasoning beautifully and stay tender even after simmering with the rice.
- Seasoning: paprika, mild chilli powder, cumin, garlic and onion powder, smoked paprika, oregano, salt and pepper: Your flavour backbone. Paprika and chilli bring warmth, cumin adds earthiness, smoked paprika gives depth, and the garlic and onion powders layer in extra savoury notes. Salt and pepper sharpen everything up.
- Long grain rice (basmati works well): Light and fluffy, with grains that stay separate rather than turning gluey. It soaks up the stock and spices so every bite tastes properly seasoned.
- Chicken stock: Adds depth and richness to the rice. Water would do the job, but stock makes it taste like you cared. I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Yellow bell pepper: Sweet, bright and softens into the mix without disappearing. It gives the filling a bit of colour and a fresh edge.
- Onion: The base that quietly builds flavour. Once softened, it brings a gentle sweetness that rounds everything out.
- Pinto beans: Creamy and hearty, they bulk out the filling and make the burritos feel substantial without needing loads of meat.
- Tomato paste: A small spoonful adds richness and a hint of tang, helping bind everything together.
- Fresh Lime : A fresh squeeze cuts through the richness and wakes the whole pan up. Skipping it leaves things a little flat.
- Coriander: Adds a fresh, herbal lift at the end. Even a small handful makes a noticeable difference.
- Cheddar: Melts into the warm filling and gives you that essential cheesy pull. Strong cheddar works best for a punchy flavour.
- Olive oil spray: A light coating is all you need to stop anything sticking and to help the burritos crisp up in the pan.
- 6 large low calorie tortillas: Soft, pliable and easy to roll. They hold everything together without falling apart, and crisp nicely when browned. I used Mission Low Carb Burrito Tortilla Wraps.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
You can switch the chicken thighs for ground beef, chicken or turkey if that is what you have on hand. They all cook quickly and soak up the seasoning nicely. Chicken breast also works, but it does not carry flavour as well as thigh and can dry out more easily, so keep an eye on it.
The beans are completely flexible. Swap pinto beans for black beans, kidney beans or whatever is lurking in the cupboard. Peppers are just as versatile, so feel free to use a mix of colours or add extra for more sweetness. Corn is another easy addition that brings a bit of crunch and a hint of natural sweetness. Cheese-wise, cheddar is reliable, but mozzarella, Monterey Jack or a spicy cheese blend all melt beautifully and give you a different finish.
Tips for folding a Burrito
Folding a burrito is all about control, not wrestling. Start by placing your filling in a neat line just off centre, leaving a little space at each end. Fold the sides in first to stop anything escaping, then roll it up tightly from the bottom, keeping the tension as you go. If it looks like it might burst, you have probably overfilled it, so do not be afraid to pull a little out
Once folded, always place the burrito seam side down in the pan first. The heat helps seal the fold so it stays together while it browns. Give it a minute or two before turning it, and you will end up with a tidy, crisp burrito that behaves itself when you cut into it.
Side Suggestions
A few simple sides can turn these burritos into a full, well-rounded meal without adding any real effort.
- Mixed salad for something crisp and refreshing alongside the warm burritos.
- Guacamole for creamy richness and a fresh hit of flavour.
- Salsa to add brightness and a bit of acidity to cut through the filling.
- Soured cream for cooling balance and a touch of indulgence.
- Grilled corn on the cob if you want something a little sweeter on the side.
- A quick tomato and onion salad for an easy, fresh extra.
Storing, Freezing and Reheating Burritos
Uneaten burritos can be stored in the fridge for up to 3 days. Wrap each one individually in foil or cling film to keep them fresh and prevent them from drying out.
For freezing, wrap each burrito tightly in foil and place them in a freezer-safe bag or container. They will keep well for up to 2 months.
To reheat from the fridge, remove any cling film, place the burrito seam side down in a pan over medium heat, and cook for 3-4 minutes on each side until warmed through. Alternatively, you can reheat in the microwave for 2-3 minutes, turning halfway.
To reheat from frozen: place in a preheated oven at 180°C (160°C fan) for 20-25 minutes, keeping them wrapped in foil to avoid drying out. Unwrap for the final 5 minutes if you want the tortilla crisped up.
More Mexican Inspired Recipes
If you love the flavours of mexican food, check out these Mexican inspired recipes on Slimming Eats:
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Recipe Card
One Pan Chicken Rice Burritos
These one pan chicken rice burritos combine tender chicken, peppers, pinto beans and melted cheese for a quick, flavour-packed dinner.
Ingredients
- olive oil spray
- 550g (19.4oz) of boneless skinless chicken thighs, raw
- 1 onion, finely diced
- 1 yellow bell pepper, finely diced
- 1 tablespoon of paprika
- 1 tablespoon of mild chilli powder
- 2 teaspoons of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of oregano
- salt and black pepper to season
- 1 tablespoon of tomato paste
- ¾ cup (135g) of uncooked long grain rice
- 400g (14oz) can of pinto beans, drained
- fresh lime
- handful of fresh coriander, chopped
- 150g (5.2oz) of cheddar, grated
- 6 large low calorie tortilla wraps (I used mission low carb burrito tortilla wraps)
Instructions
- Place the chicken in a bowl with all the seasonings and toss well to coat evenly.
- Spray a large, deep frying pan with olive oil spray and add the chicken. Fry until lightly golden all over.
- Add the onion and bell pepper and fry for a minute or so, just until they start to soften.
- Add in the rice, pinto beans, tomato paste and chicken stock. Give everything a gentle stir, then bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until the liquid is fully absorbed.
- Squeeze in the lime juice, add the coriander, and stir to combine.
- Lay a tortilla flat and add about 30g of cheddar and ⅙ of the chicken rice mixture slightly off centre, leaving a little space at each end. Fold the sides in first, then roll it up tightly from the bottom, keeping the filling secure. Repeat with the remaining tortillas and filling.
- Wipe the pan clean, spray with olive oil spray, and place the burritos seam side down. Brown them until golden all over, doing 3 at a time if needed. Wrap the cooked burritos in foil to keep warm while you finish the rest.
- Serve with your chosen sides and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 6 Serving Size 1 SERVINGAmount Per Serving Calories 475Total Fat 21gSaturated Fat 9gUnsaturated Fat 14gCholesterol 135mgSodium 889mgCarbohydrates 66gFiber 34gSugar 3gProtein 36g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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