mexican
chipotle
beans
tortillas
rotisserie chicken
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Chipotle Chicken and Black Bean Burritos By Rachael

How To Make Chipotle Chicken and Black Bean Burritos By Rachael

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Rach uses rotisserie chicken as a shortcut in this southwestern-inspired recipe. It gets tossed into a quick cheesy chipotle sauce made with butter, onion, garlic, chipotles in adobo, honey, sour cream and Monterey Jack then layered with spicy green rice and canned black beans that are mixed with BACON.

Ingredients

For the green rice:
  • 1 cup white rice
  • 1 ¾ cups chicken stock
  • Salt
  • 1 bunch medium spinach, stemmed
  • 1 lime
  • 4 scallions, chopped
  • 1 large clove garlic, chopped
  • 1 small jalapeño, seeded and chopped
  • ½ bunch cilantro
For the beans:
  • ½ tablespoon olive or vegetable oil
  • 3 slices bacon, finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon hot sauce (Rach's go-to is Frank's)
  • ½ teaspoon black pepper
  • 1 can black beans, lightly drained
  • 1 lime
For the chicken:
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • Salt and pepper
  • 3 tablespoons finely chopped or purée of canned chipotles in adobo
  • 1 teaspoon honey or agave
  • 1 cup chicken stock
  • ½ cup crema or sour cream
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 rotisserie chicken, remove skin and bones and pull meat
For the burritos:
  • 4-6 large flour tortillas

Yield

Serves: 4

Preparation

For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt. Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop. Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork.     

For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low.

For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through.

Char the tortillas in stainless skillet or over open flame on gas burner.

Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly. Halve the burritos.