PREP TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 6
This easy yet crazy delicious Chicken Burrito Skillet is one heck of a hefty meal perfect for the entire family and on busy weeknights! Packed with chicken, black beans, zesty tomatoes, and taco seasoning with brown rice and topped with cheese. Always a huge hit, leaving us satisfied but still craving for more! I tried topping it with some chopped lettuce, tomato, olives, and a dollop of sour cream, and it was immense!
For this recipe, you can use chicken broth instead of water, also, homemade taco seasoning, and only a cup of rice. Or simply follow the recipe as is. Either way, you are guaranteed the best complete meal in a skillet tonight!
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INGREDIENTS
2 tbsp canola oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 c. chopped yellow onion
2 tbsp taco seasoning mix (from 1.25-ounces pkg)
1 can (15 ounces each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 ounces each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 c. water
1-1/4 c. instant brown rice, uncooked
1 c. shredded Cheddar and Monterey Jack cheese blend
Chopped cilantro, optional
HOW TO MAKE CHICKEN BURRITO SKILLET
Step 1: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 3 minutes while stirring often. Add the onion and taco seasoning and continue to cook for another 2 minutes. Then, add the black beans, undrained tomatoes, and water. Stir and bring to a boil.
Step 2: Add the rice, stir, then cover with the lid. Decrease the heat and allow the mixture to simmer for about 7 to 10 minutes until the rice is tender. Now, stir in half a cup of cheese, sprinkling the rest on top along with cilantro if desired. Serve and enjoy!
NUTRITION FACTS:
Calcium 171mg 17% | Carbohydrate 26g 9% | Cholesterol 68mg 23% | Total Fat 14g 21% | Iron 2mg 10% | Calories 338kcal 17% | Sodium 672mg 28% | Protein 26g 53% | Saturated Fat 5g 24% | Sugars 2g | Dietary Fiber 4g 16% | Vitamin C 3mg 5% | Vitamin A 353 iu 7%
Ingredients
- 2 tbsp canola oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 c. chopped yellow onion
- 2 tbsp taco seasoning mix (from 1.25-ounces pkg)
- 1 can (15 ounces each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (10 ounces each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 c. water
- 1-1/4 c. instant brown rice, uncooked
- 1 c. shredded Cheddar and Monterey Jack cheese blend
- Chopped cilantro, optional
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 3 minutes while stirring often. Add the onion and taco seasoning and continue to cook for another 2 minutes. Then, add the black beans, undrained tomatoes, and water. Stir and bring to a boil.
Step 2: Add the rice, stir, then cover with the lid. Decrease the heat and allow the mixture to simmer for about 7 to 10 minutes until the rice is tender. Now, stir in half a cup of cheese, sprinkling the rest on top along with cilantro if desired. Serve and enjoy!
