Recipes Chicken Burrito with Brown Rice Be the first to rate & review! Instead of beans, add healthy brown rice to this delicious chicken burrito. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 cloves garlic, minced or crushed 1 pound boneless skinless chicken breast, cut into bite-size pieces 2 teaspoons Worcestershire sauce 1 teaspoon fresh lime juice 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt, or to taste Fresh cracked black pepper, to taste 2 cups cooked brown rice 4 large flour tortillas, warmed Black beans and grated cheese (optional) Salsa, guacamole and sour cream, for serving (optional) Directions Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft. Add the chicken and cook until lightly browned and nearly cooked through, 3 to 5 minutes. Stir in the Worcestershire sauce, lime juice, smoked paprika and cumin. Cook the chicken for another 2 to 3 minutes until completely cooked through. Season with salt and pepper. Divide the chicken mixture and brown rice between the tortillas. Add beans and cheese if desired. Fold the ends of the tortilla over the meat and then roll the burritos up lengthwise. Serve with salsa, guacamole and sour cream. Rate it Print