Chicken Burrito Skillet recipe
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- 2 tablespoons Wesson® Pure Canola Oil 1 pound boneless skinless chicken breasts, cut into bite-size pieces ½ cup chopped yellow onion 2 tablespoons taco seasoning mix 1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 cup water 1 ¼ cups instant brown rice, uncooked 1 cup shredded Cheddar and Monterey Jack cheese blend 1 teaspoon Chopped cilantro
Nutrition Info
- 338.5 caloriescarbohydrate: 29.7 gcholesterol: 55.7 mgfat: 12.5 gfiber: 5.3 gprotein: 24.2 gsaturatedFat: 4.8 gservingSize: -sodium: 784.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Burrito Skillet
Directions
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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.