Chicken Burrito Skillet

(36 ratings)
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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 (36)

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Overall Rating

Kimberly Mauldin February 12, 2017

This was a fantastic dish that was both very tasty and easy to make. This recipe has been added to the menu plan rotation because it was one of those very rare occasions in which every family member agreed that it was delicious. I served with sour cream, taco sauce, sliced olives, and tortilla chips. The recipe didn't need the additions, but the additions only added to the recipe.

Tina January 31, 2017

This is a great meal. It is very filling. I will be making this dish again.

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.