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.
Tip
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
Ingredients
- 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
Nutrition
Per serving:
- calories498
- protein37g
- fat15g
- saturated fat4g
- trans fat0g
- carbohydrates54g
- sugars4g
- fibre5g
- sodium499mg
Directions
01
Preheat oven to 400 F (200 C).
02
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.
03
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.
04
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.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
