Chicken Burrito Skillet recipe

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Ingredients

2 tablespoons Wesson® Pure Canola Oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped yellow onion
2 tablespoons taco seasoning mix
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1 ¼ cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
1 teaspoon Chopped cilantro

Nutrition Info

338.5 calories
carbohydrate: 29.7 g
cholesterol: 55.7 mg
fat: 12.5 g
fiber: 5.3 g
protein: 24.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 784.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning, cook 2 minutes more. Stir in black beans, undrained tomatoes and water, bring to a boil.

  2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Recipe Yield

6 cups

Recipe Note

Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.

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