Chicken Rice Burritos

State semifinals. We won 27-21 in a game that went down to the final minute. Their offense had a kid who could do things with a football that you don't fully believe until you've seen it in real time — a senior who ended up as the player of the year in the state. We held him to his worst game of the season. Williams called the defensive game of his career. I was on the sideline for it and I kept thinking: this is what preparation earns.

Championship game Friday. We're playing Westfield Academy — a program that has won four of the last seven state titles. They have more experience in big games than we do. They have three division prospects on their defensive line. They also have a quarterback whose decision-making under pressure I have been studying for two weeks and I believe I understand. We will test that understanding Friday.

The week before a championship game is a specific kind of controlled focus. Practice is lighter than you want it to be — you're not building the players physically at this point, you're protecting them and sharpening their mental clarity. Wednesday walk-through. Thursday light session. Friday morning individual position work. I've been through this process before. I'm better at it now than I was the first time.

Made simple food all week. Green chile quesadillas. Chicken soup. Refried bean tostadas. Nothing that requires hours of attention because my attention has to be elsewhere. Lisa brings me to the table at seven every night and makes sure I eat. She's been doing this all season — anchoring me in the physical when my mind is entirely in the abstract. She has never once complained about coaching season. I try to make sure she knows what that means to me.

The green chile quesadillas I mentioned are a staple of championship week — but on the nights when I needed something a little more substantial after three hours of film review, I turned to chicken rice burritos. Same spirit: minimal prep, real food, nothing that pulls your attention away from what matters. Lisa would have a plate on the table by the time I closed the laptop, and that’s exactly the kind of meal this week called for.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

2 cups cooked long-grain white rice
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chiles
1/2 cup salsa
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste
4 large flour tortillas (10-inch)
1 cup shredded Mexican blend cheese
1 tbsp olive oil
Optional toppings: sour cream, sliced avocado, fresh cilantro

Instructions

Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with cumin, garlic powder, chili powder, salt, and pepper. Cook for 6—8 minutes, stirring occasionally, until cooked through and lightly browned.
Add the beans and chiles. Reduce heat to medium. Stir in the black beans, diced green chiles, and salsa. Cook for 3—4 minutes until heated through and combined. Taste and adjust seasoning.
Warm the tortillas. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm individually in a dry skillet for 20—30 seconds per side, until pliable.
Assemble the burritos. Lay each tortilla flat. Spoon 1/2 cup rice down the center, then top with a generous portion of the chicken mixture. Sprinkle 1/4 cup shredded cheese over each.
Fold and serve. Fold the sides of the tortilla in, then roll from the bottom up to form a tight burrito. Serve immediately with sour cream, avocado, or cilantro if desired.

Nutrition (per serving)

Chicken Rice Burritos — Simple Food for a Championship Week