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Chicken Burrito Skillet

A quick, one-skillet dinner with seasoned chicken, rice, beans, tomatoes, and melty cheese.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil divided
  • 2 pieces chicken breasts boneless, skinless, cut into 1" pieces
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 cup long grain white rice uncooked
  • 5 oz black beans 1 can, drained and rinsed
  • 14.5 oz petite diced tomatoes 1 can, drained
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder or more
  • 2 1/2 cups chicken broth low-sodium
  • 1 cup shredded Mexican cheese blend
  • toppings fresh salsa, chopped jalapeño, tortilla chips, sour cream, avocado, chopped cilantro

Instructions

  • Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  • Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté, stirring, until lightly browned, about 5 minutes.
  • Remove the chicken to a plate and set aside.
  • Discard any excess juices in the pan, add the remaining 1 tablespoon olive oil and the uncooked rice, and sauté while stirring until the rice is lightly browned, 1–2 minutes.
  • Stir in the drained black beans, drained diced tomatoes, taco seasoning, cumin, garlic powder, onion powder, and chili powder.
  • Pour in the chicken broth, stir to combine, and bring the mixture to a boil.
  • Once boiling, evenly arrange the reserved chicken on top of the rice mixture without stirring.
  • Cover, reduce heat to medium-low, and cook for 20–22 minutes or until the liquid is absorbed and the rice is tender.
  • Remove from heat, sprinkle shredded cheese over the top, cover for a few minutes to melt the cheese, then serve with desired toppings.
  • Alternatively, scoop the filling into flour or corn tortillas and serve as tacos with your favorite toppings.

Equipment

  • Large Skillet with Lid
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Plate

Notes

  • Check the rice halfway through and add a splash more broth if it’s still firm.
  • Let the skillet sit covered after adding cheese so it melts evenly.
  • Rinse and drain the black beans to reduce saltiness.
  • Use leftover cooked rice and halve the broth if desired.
  • If using low-sodium broth, add a pinch more salt to taste.