Main Dishes · No. 70
Chicken Burrito Skillet
This chicken burrito skillet is a one-pan Tex-Mex meal that’s big on flavor and easy on cleanup. With juicy chicken, hearty rice and beans, and a gooey cheese topping, it’s a quick weeknight dinner the whole family will devour.
Serves 6Total time 45 min403 calories per servingMexicanDinner
Ingredients
- 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, chopped
Method
- Toss the chicken with salt and pepper. In a large cast-iron or heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and saute until golden brown, about two minutes total. Remove the chicken from the skillet and set aside. Editor’s Tip: Don’t worry about cooking the chicken all the way through at this stage, you just want it to get a nice golden color to build flavor. It’ll finish cooking as the rice simmers.
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the rice and saute for one to two minutes, just until lightly browned. Stir in the beans, diced tomatoes, seasonings and chicken broth. Bring the mixture to a boil.
- Nestle the browned chicken on top of the rice mixture, but don’t stir it in. Cover the pan and reduce the heat to low. Simmer until the rice is tender and the chicken is cooked through, 20 to 25 minutes.
- Remove the skillet from the heat. Sprinkle the shredded cheese over the top, then cover it again and let it stand until the cheese has melted. Top with diced tomato and sliced green onions before serving. Editor’s Tip: For extra flavor, squeeze a little fresh lime over the top or add shredded lettuce, jalapenos, or a dollop of sour cream or homemade guacamole.
Notes
- Times from the recipe page: prep 15 min, cook 30 min, total 45 min.
- 403 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Sharon Lehman, RDN. Saved for personal use.