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Chicken Burrito Skillet

Chicken Burrito Skillet

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-ounce package)
  • 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 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.
  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.

Prep Time: 15 Min
Total Time: 30 Min
Makes: 6 servings (about 1 cup each)

Nutrition information: 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.

Recipe and photo credit: ConAgra Foods.


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