Chicken Burrito Skillet Recipe

Chicken Burrito Skillet Recipe
Chicken Burrito Skillet Recipe photo by Taste of Home
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Chicken Burrito Skillet Recipe

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We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Directions

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions. Yield: 6 servings.
Originally published as Chicken Burrito Skillet in Healthy Cooking Annual Recipes Annual 2017, p113

Nutritional Facts

1-1/3 cups: 403 calories, 13g fat (4g saturated fat), 58mg cholesterol, 690mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

  • 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
  1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
  2. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
  3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions. Yield: 6 servings.
Originally published as Chicken Burrito Skillet in Healthy Cooking Annual Recipes Annual 2017, p113

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