Chicken Burrito Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (scant 2 cups each)
  • 2 Tbsp extra-virgin olive oil
  • 1¼ lbs boneless skinless chicken breasts, cut into bite-size pieces
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 Tbsp taco seasoning mix
  • 1 (15 oz) can low-sodium black beans, drained and rinsed
  • 1 (10 oz) can Rotel
  • 1 cup water
  • 1¼ cups instant brown rice, uncooked
  • 1 cup shredded Monterey Jack cheese
  • ½ cup chopped cilantro
  1. Heat oil in large skillet or Dutch oven over medium-high heat. Once hot, add chicken and cook 4-5 minutes or until no longer pink, stirring occasionally. Add onion and green bell pepper, stir, and cook for 2-3 minutes or until softened.
  2. Add taco seasoning; stir and cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
  3. Stir in rice. Cover, reduce heat and simmer 10-12 minutes or until rice is tender. Stir in ½ cup cheese. Sprinkle top with remaining cheese and cilantro. Serve hot.
Recipe slightly adapted from Ready Set Eat
Nutrition Information
Serving size: scant 2 cups Calories: 362 Fat: 13.7 Carbohydrates: 32.8 Sugar: 3.5 Sodium: 809 Fiber: 7.2 Protein: 28.5 Cholesterol: 63
Recipe by Prevention RD at