Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
Easy and delicious! This Chicken Burrito Skillet is what you just might need today! In less than an hour, you will have the best lunch or dinner ever! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a spectacular day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1-¼ c instant brown rice, uncooked
2 tbsp taco seasoning mix (from 1.25 ounces pkg)
1 can (15 ounces each) Rosarita® Premium Whole Black Beans, drained, rinsed
½ c chopped yellow onion
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 ounces each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 c shredded Cheddar and Monterey Jack cheese blend
Chopped cilantro, optional
1 c water
2 tbsp canola oil
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the chicken, then cook each side for about 3 minutes or until done. Make sure to stir from time to time.
Add the taco seasoning and onion, then cook for a few more minutes until translucent.
Add the undrained tomatoes, water, and black beans. Stir until well mixed. Allow the mixture to boil.
Add the rice, then stir until well combined.
Turn the heat down to low, then simmer everything for about 10 minutes or until the rice is soft.
Add the ½ cup of cheese, then stir until well blended.
Remove from the heat.
Sprinkle the rest of the cheese on top as well as freshly chopped cilantro to garnish.
Serve and enjoy!
Nutrition Facts:
Calcium171 mg 17% Carbohydrate26 g 9% Cholesterol68 mg 23% Total Fat14 g 21% Iron2 mg 10% Calories338 kcal 17% Sodium672 mg 28% Protein26 g 53% Saturated Fat5 g 24% Sugars2 g 0 Dietary Fiber4 g 16% Vitamin C3 mg 5% Vitamin A353 iu 7%
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