Chicken Burrito Grande (with rice and beans)

Chicken Burrito Grande Recipe

Delicious Chicken, Rice, and Bean Burritos smothered in cheese!


  • 24 Chicken Breasts

Marinade (optional but so flavorful)

  • 1 Tbsp. McCormick Montreal Steak Seasoning Mix
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. water
  • 1 Tbsp. Oil

Other Ingredients:

  • 1 large white Onion – Sliced or chopped
  • 1 Tbsp olive oil
  • Zatarain’s Black Bean Rice Mix – Cooked per package instructions
  • 810 Burrito Size tortillas
  • 8 oz. of Mexican Blend Shredded Cheese
  • Fresh Cilantro – chopped

Suggested Extras

  • Sour Cream
  • Chives
  • Avocados chopped
  • Tomatoes chopped
  • Black bean Salsa – link to recipe in post


For Marinade:

  • Mix the seasoning mix, vinegar, water, and oil in a shallow dish
  • Add the chicken breasts, cover and refrigerate for 30 minutes, or longer, if you can (turning halfway through)

After chicken is flavored:

  • Preheat oven to 350 degrees
  • Grill or cook the chicken breasts in 1 Tbsp. of olive oil until cooked through
  • Chop the chicken into bite-sized pieces
  • In a large skillet over med-high heat, add olive oil, and saute onions until they are tender and translucent (another optional add-in right here would be sliced bell peppers – cook along with the onions) 
  • Add the chicken breasts & prepared rice mixture to the cooked vegetables
  • Cook until heated through
  • Spoon Mixture evenly into Tortillas, and roll tortilla Place rolled burritos into a 9×13 casserole dish
  • Cover burritos heavily with shredded cheese Bake for about 20 minutes or until burritos are heated through and cheese is melted & gooey
  • Sprinkle cilantro on top of burritos
  • Serve with bean salsa, any leftover rice, avocados, and sour cream


  • If you like a wet burrito, then add enchilada sauce to the bottom of the pan before placing burritos in pan and to the tops, before sprinkling any cheese on top of the burritos 
  • Another great add-in for this recipe could be sliced green pepper. Throw that in with the onion and saute’