Chicken Burrito Skillet

Chicken Burrito Skillet

from togetherasfamily.com
30 min
6 servings

Chicken Burrito Skillet is a one pan easy dinner recipe that's made right on the stove top in 30 minutes. Chunks of chicken, rice, beans, and tomatoes simmer in seasoned chicken broth.

Ingredients

  • 2 tablespoons olive oil (divided)
  • 2 boneless, skinless chicken breasts (cut into 1" bite-sized pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked long grain white rice
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (14.5 oz) petite diced tomatoes (drained)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 2½ cups chicken broth
  • 1 cup shredded cheese
  • chopped tomatoes, sour cream, avocado (optional toppings)

Directions

  1. 1

    In a large skillet pan, over medium-high heat, add 1 tablespoon of olive oil, chicken chunks, salt, and pepper. Cook chicken until no longer pink and slightly browned, about 5 minutes. Remove chicken from pan (I put it on a paper towel lined plate) and drain the juices from the pan.* The chicken does not need to be completely cooked through but it should be cooked most the way (it will look cooked).

  2. 2

    In same pan, over medium-high heat, add remaining 1 tablespoon oil and rice. Sauté rice until lightly browned, while stirring constantly, for 1-2 minutes or until rice is slightly browned and smells fragrant.

  3. 3

    Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Once boiling, place chicken on top (DO NOT stir into rice mixture).

  4. 4

    Cover with a lid and reduce heat to medium-low. Let cook for 20 minutes or until all liquid is absorbed and rice is cooked through.

  5. 5

    Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.