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
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 14 g | 21% |
| Saturated Fat | 5 g | 24% |
| Cholesterol | 68 mg | 23% |
| Sodium | 672 mg | 28% |
| Carbohydrate | 26 g | 9% |
| Dietary Fiber | 4 g | 16% |
| Protein | 26 g | 53% |
| Vitamin C | 3 mg | 5% |
| Calcium | 171 mg | 17% |
| Iron | 2 mg | 10% |
| Vitamin A | 353 iu | 7% |
| Calories | 338 kcal | 17% |
| Sugars | 2 g |
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.
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.
Chicken Burrito Skillet
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
