Description
This Chicken Burrito Skillet is a flavorful and easy one-pan meal combining tender chicken, seasoned rice, black beans, and melty Mexican cheese. Perfect for a weeknight dinner, it simmers all the ingredients together for a comforting dish with a delicious Tex-Mex twist.
Ingredients
Chicken
- 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
Rice and Beans Mixture
- 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
Toppings
- 1 cup shredded Mexican cheese blend
- 1 medium tomato, chopped
- 3 green onions, chopped
Instructions
- Season and Brown Chicken: Toss the chicken pieces with salt and pepper to evenly season. Heat 1 tablespoon of olive oil in a large cast-iron or heavy skillet over medium-high heat. Add the chicken and sauté until browned on the outside, about 2 minutes. Remove the chicken from the pan and set aside.
- Sauté Rice: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Add the uncooked rice and sauté for 1 to 2 minutes until the grains are lightly toasted and browned, stirring frequently to prevent burning.
- Add Beans, Tomatoes, and Seasonings: Stir in the rinsed black beans, drained diced tomatoes, ground cumin, onion powder, garlic powder, chili powder, and chicken broth. Stir well to combine all the ingredients.
- Simmer with Chicken: Place the browned chicken pieces on top of the rice mixture without stirring them in. Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer until the rice is tender and the chicken is cooked through, about 20 to 25 minutes.
- Add Cheese and Toppings: Remove the skillet from the heat and sprinkle the shredded Mexican cheese blend evenly over the top. Cover again and let it stand for a few minutes until the cheese melts. Finish by topping with chopped tomato and green onions before serving.
Notes
- Use a heavy skillet like cast iron to ensure even cooking and avoid burning the rice.
- Do not stir the chicken into the rice before simmering to keep pieces intact and avoid overcooking.
- Adjust spices to your preference; add a pinch of cayenne or hot sauce for extra heat.
- For a gluten-free version, verify that broth and seasonings contain no gluten ingredients.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 33 g
- Cholesterol: 75 mg
