Cooking Steps

• Pat chicken dry, cut into 1-inch pieces, and toss with 1 tablespoon olive oil and 2 tablespoons taco seasoning. Cook in a large skillet over medium-high heat until browned and cooked through, then set aside.
• Sauté diced onion in 1 tablespoon olive oil in a large pot for about 5 minutes until softened, then add minced garlic and cook for another minute. Stir in rinsed rice, 3.5 cups water/broth, and a pinch of salt; bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until water is absorbed.
• Remove rice from heat, let stand covered for 5 minutes, then fluff with a fork and let cool slightly. In a very large bowl, combine the cooked chicken, cooked rice, rinsed black beans, drained corn, 1 cup salsa, and chopped cilantro (if using).
• Squeeze in fresh lime juice, stir well to combine all ingredients, and adjust seasoning with additional taco seasoning, salt, or pepper as needed.
• Warm tortillas gently in the microwave or a dry skillet to make them pliable. Lay a warm tortilla flat, place a generous scoop (about 3/4 to 1 cup) of the filling slightly off-center, and top with about 1-2 tablespoons of shredded cheese.
• Fold in the sides of the tortilla over the filling, then fold up the bottom edge tightly over the filling, pulling back gently to create a firm, compact roll. Continue to roll the burrito tightly from the bottom upward until completely sealed, and repeat with the remaining filling and tortillas.
• Individually wrap each assembled burrito tightly in plastic wrap, ensuring no air gaps, then wrap each plastic-wrapped burrito again in aluminum foil for extra protection against freezer burn.
• Label each foil-wrapped burrito with the date and "Large Batch Chicken & Rice Burritos" using a permanent marker. Place them in a freezer-safe bag or container and freeze for up to 3-4 months.