Chicken Burrito Skillet

Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.

Prep: 15 min | Cook: 15 min | Yield: 6 servings (about 1 cup each)

Ingredients

• 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 ounce package)
• 1 (15 ounce) can Rosarita® Premium WholeBlack Beans, drained, rinsed
• 1 (10 ounce) can 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)

Instructions

1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally.
2. Add onion and taco seasoning; cook 2 minutes more.
3. Stir in black beans, undrained tomatoes and water; bring to a boil.
4. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender.
5. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Nutrition

Per serving: Calories: 338 Serving Size: 6 servings (about 1 cup each)

% Daily Value* Total Fat 14 gram 21% Saturated fat 5 gram 24% Cholesterol 68 mg 23% Sodium 672 mg 28% Carbohydrate 26 gram 9% Dietary fiber 4 gram 16% Sugars 2 gram Protein 26 gram Vitamin A 7% Vitamin C 5% Calcium 17% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.