

Chicken Burrito Skillet
-
15Minutes
Prep Time -
30Minutes
Total Time -
6Servings
2 tablespoons 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 | ||
---|---|---|
Calcium | 171 mg | 17% |
Carbohydrate | 26 g | 9% |
Cholesterol | 68 mg | 23% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 10% |
Calories | 338 kcal | 17% |
Sodium | 672 mg | 28% |
Protein | 26 g | 53% |
Saturated Fat | 5 g | 24% |
Sugars | 2 g | 0 |
Dietary Fiber | 4 g | 16% |
Vitamin C | 3 mg | 5% |
Vitamin A | 353 iu | 7% |
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
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