Chicken Burrito Skillet Recipe photo by Taste of Home
Chicken Burrito Skillet
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons olive oil, divided
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1 cup uncooked long grain rice
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, drained
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1 teaspoon ground cumin
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon chili powder
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2-1/2 cups reduced-sodium chicken broth
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1 cup shredded Mexican cheese blend
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1 medium tomato, chopped
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3 green onions, chopped
Directions
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1.
Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
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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.
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3.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Nutrition 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.
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