Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty burrito packed with seasoned rice, black beans, spiced meat, and a smoky charred salsa inspired by San Francisco’s Mission district flavors. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs large flour tortillas, white rice, chicken breast, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup white rice and cook according to package instructions. Once cooked, fluff with a fork and stir in 1/2 cup chopped cilantro and 3 tbsp lime juice. Set aside.
  2. Step 2: Preheat a cast iron skillet over medium-high heat and add 2 tbsp olive oil. Season 1 lb diced chicken breast with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1 tsp salt. Sauté the chicken for 6-8 minutes until cooked through and slightly browned. Remove from heat.
  3. Step 3: For the charred salsa, place 3 medium tomatoes and 1 small jalapeño directly on a gas burner or grill over high heat, turning occasionally, until blackened and blistered, about 8-10 minutes. Let cool and chop finely.
  4. Step 4: Mix the chopped charred tomatoes and jalapeño with 1/4 cup chopped red onion, 1/4 cup fresh cilantro, and 1/2 tsp salt.
  5. Step 5: Warm 4 large flour tortillas in a dry skillet or microwave. Lay each tortilla flat and layer evenly with the cilantro-lime rice, sautéed chicken, 1 cup black beans, and a generous spoonful of charred salsa.
  6. Step 6: Fold in the sides and roll tightly from one end to form burritos. Serve warm for a filling, smoky burrito experience.

Frequently asked questions

How long does Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortillas from drying out.

Can I substitute ingredients in Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Mission-Style Burrito with Cilantro-Lime Rice and Charred Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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