Chicken Burrito Skillet
one skillet meal loaded with chicken, beans, rice and tex mex flavors
Servings: 5
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons finely diced onions more is always ok!
- 1 pound boneless skinless chicken breasts or thighs cut into bite size pieces
- ½ teaspoon chili powder
- ¾ teaspoon cumin-divided
- ½ teaspoon garlic powder-divided
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon onion powder
- 15 oz can black beans drained, rinsed
- 10 oz can diced tomatoes & green chilies undrained
- 1 ¼ cup chicken broth
- 1 ¼ cups instant white rice uncooked
- ½ cup shredded Cheddar
- Chopped cilantro optional
Toppings
- sour cream
- salsa
- guacamole
- pico
Instructions
- Reserving ¼ teaspoon cumin and ¼ teaspoon garlic powder… add seasonings to chicken and stir until well coated. Heat oil in large skillet over medium-high heat. Add onion and cook until just tender. Add chicken in single layer and cook undisturbed for 1 minute. Stirring, cook for about 3-4 minutes until just done. Stir in black beans, undrained RoTel and broth; bring to a boil. And stir well. Stir in rice, reserved seasonings and cilantro. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Sprinkle top with cheese and cilantro, if desired.
- If you would like it extra cheesy stir in ½ cup cheese right when finished cooking. Then top with the additional cheese and cilantro.
