Recipe Background
Life is better with burritos. That's just a plain 'ole fact. But what if we told you, we could make your life (and all the burritos in it) even better?! Speedy Chicken Burrito Skillet takes care of your meaty Tex-Mex cravings but in a fast, simple, and still delicious method of preparation. The only thing it doesn't have is that warm tortilla we all know and love... but let's look on the bright side! That gives you the freedom to choose how you want to eat that juicy chicken, smooth beans, sweet veggies, and tender rice combo! On a salad, on its own, in a hardshell taco, tucked inside a flour tortilla... literally, there are so many options! And options make us happy, and we think it will do the same for you. Speedy Chicken Burrito Skillet is the kind of delicious self-care we can all get behind!
Life is better with burritos. That's just a plain 'ole fact. But what if we told you, we could make your life (and all the burritos in it) even better?! Speedy Chicken Burrito Skillet takes care of your meaty Tex-Mex cravings but in a fast, simple, and still delicious method of preparation. The only thing it doesn't have is that warm tortilla we all know and love... but let's look on the bright side! That gives you the freedom to choose how you want to eat that juicy chicken, smooth beans, sweet veggies, and tender rice combo! On a salad, on its own, in a hardshell taco, tucked inside a flour tortilla... literally, there are so many options! And options make us happy, and we think it will do the same for you. Speedy Chicken Burrito Skillet is the kind of delicious self-care we can all get behind!
Ingredients
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound chicken breasts boneless and skinless, cut into 1 1/2-inch-thick pieces
- 2 tablespoons olive oil divided
- 1 cup long-grain rice uncooked
- 1 (15-ounce) can black beans rinsed and drained
- 1 (14.5-ounce) can 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 Mexican cheese blend shredded
- 1 medium tomato chopped
- 3 green onions chopped
Directions
- In a small bowl, combine the salt and the pepper.
- Toss the chicken with the salt and pepper mixture to coat.
- In a large cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add the chicken to the skillet and sauté it until it is browned, about 2 minutes.
- Transfer the chicken out of the skillet and set aside.
- Heat the remaining oil in the skillet over medium-high heat.
- Add the rice to the skillet and sauté until it is lightly browned, about 1-2 minutes.
- Add the beans, the tomatoes, the cumin, the onion powder, the garlic powder, the chili powder, and the broth to the rice and bring it to a boil.
- Place the chicken on top of the rice mixture.
- Cover the skillet and simmer until the rice is tender and the chicken has reached an internal temperature of 165 degrees F, about 20-25 minutes.
- Transfer the skillet from the heat and sprinkle the cheese on top of the chicken mixture.
- Cover the skillet and let it stand until the cheese has melted.
- Top the chicken with the tomato and the green onion.
- Serve.
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