Chicken Burrito Skillet

Chicken Burrito Skillet
  • 2 tablespoons Wesson® Pure Canola Oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped yellow onion
  • 2 tablespoons taco seasoning mix
  • 1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup water
  • 1 1/4 cups instant brown rice, uncooked
  • 1 cup shredded Cheddar and Monterey Jack cheese blend
  • Chopped cilantro (optional)


  1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
  2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

04/12/2018
Chicken Burrito Skillet, recipe PT15M PT1H 5 455 calories

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