Chicken Burrito Skillet

(34 ratings)
Total Time
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Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped yellow onion
  • 2 tablespoons taco seasoning mix (from 1.25-oz pkg)
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (10 oz each) 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.
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Nutrition Information
Calories: 338 View complete nutrition information
Reviews (34)

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Overall Rating

Fred Belli December 20, 2016

I hate white meat so chopped up come boneless chicken thighs. Added a few jalapeños and a splash of tabasco. I'm with Liz, never ever use water in a receipe. Always stock, depending on the prominent meat, chicken or beef.

liz September 07, 2016

Always use stock instead of water!!!

Ruladoesthehula July 10, 2016

This recipe is delicious and quick to put together. I used long cooking white rice so I just simmered it about 10 mins longer to cook the rice. Whole family loved it! Served with sour cream.

Pat July 07, 2016

Husband tested and approved. This is a keeper.

Paul Medeiros July 07, 2016

Thank you it was easy to follow directions and it was very good the whole family enjoyed it

STACEY July 07, 2016

Easy to make. It was very good! Passed recipe on to other family members and friends.