Chicken Burrito Skillet
A flavorful one-pan dish combining tender chicken, rice, beans, and spices, topped with melted cheese and fresh toppings for a satisfying meal.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts (cut into 1-1 2-inch pieces)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil (divided)
- 1 cup uncooked long grain rice
- 1 can 15 ounces black beans (rinsed and drained)
- 1 can 14-1/2 ounces diced tomatoes (drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2-1/2 cups reduced-sodium chicken broth
- 1 cup shredded Mexican cheese blend
- 1 medium tomato (chopped)
- 3 green onions green onions (chopped)
Instructions
- Toss the chicken with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and sauté until golden, about 2 minutes. Remove and set aside.
- Add remaining olive oil to the skillet. Saute rice for 1-2 minutes until lightly browned. Stir in beans, tomatoes, seasonings, and chicken broth. Bring to a boil.
- Place browned chicken on top of rice mixture without stirring. Cover and simmer on low for 20-25 minutes until rice is tender and chicken is cooked through.
- Remove from heat, sprinkle cheese over top, cover until melted. Garnish with diced tomato and green onions before serving.
Notes
For extra flavor, squeeze fresh lime or add shredded lettuce, jalapenos, or sour cream.