Popular
Latest From the Show
How To Make Chipotle Chicken and Black Bean Burritos By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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.