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Rach uses rotisserie chicken as a shortcut in this southwestern-inspired recipe. It gets tossed into a quick cheesy chipotle sauce made with butter, onion, garlic, chipotles in adobo, honey, sour cream and Monterey Jack then layered with spicy green rice and canned black beans that are mixed with BACON.
For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt. Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop. Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork.
For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low.
For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through.
Char the tortillas in stainless skillet or over open flame on gas burner.
Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly. Halve the burritos.