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Southwest Black Rice and Chicken Burritos with Butternut Squash

Serves 4.


    Southwest Black Rice and Chicken Burritos with Butternut Squash

    Black rice is quickly becoming a pantry staple. It’s full of rich, grapey taste and has an inky hue that makes white rice shake in its boots. Paired with sweet seasonal squash, satisfying chicken, and a cheese that bites back, this burrito is an ideal way to warm up to fall and winter cuisine without fully committing.



    To make this meal meatless, replace chicken with cubes of extra-firm tofu or white beans, or double up the vegetables.


    Southwest Black Rice and Chicken Burritos with Butternut Squash


    • 1/2 cup (125 mL) uncooked black or short grain brown rice
    • 1 cup (250 mL) water
    • 2 boneless, skinless chicken breasts, cut into small cubes
    • 2 cups (500 mL) butternut squash, peeled, seeded, and cut into small cubes
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 tsp (5 mL) ground cumin
    • 1 Tbsp (15 mL) lime juice
    • 4 large organic whole grain or gluten-free tortillas
    • 1/2 cup (125 mL) grated cheddar or Monterey Jack cheese


    Per serving:

    • calories498
    • protein37g
    • fat15g
      • saturated fat4g
      • trans fat0g
    • carbohydrates54g
      • sugars4g
      • fibre5g
    • sodium499mg



    Preheat oven to 400 F (200 C).


    For the rice, in medium saucepan, bring rice and water to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat, steam, covered for 5 minutes, and fluff with a fork.


    For the chicken and butternut squash, on large baking sheet, toss chicken and butternut squash with oil and cumin. Roast in preheated oven for 30 to 35 minutes, until chicken is cooked through and squash is tender. Toss with lime juice.


    To assemble burritos, divide rice between wraps, placing near the bottom and leaving sides available for tucking and rolling. Add chicken and squash on top of rice, followed by cheese. Roll into burritos and slice in half, if desired.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.