Chicken Burrito Skillet
Ingredients
·
1
pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
·
1
pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
·
1/8
teaspoon salt
·
1/8
teaspoon pepper
·
2
tablespoons olive oil, divided
·
1
cup uncooked long grain rice
·
1
can (15 ounces) black beans, rinsed and drained
·
1
can (14-1/2 ounces) diced tomatoes, drained
·
1
teaspoon ground cumin
·
1/2
teaspoon onion powder
·
1/2
teaspoon garlic powder
·
1/2
teaspoon chili powder
·
2-1/2
cups reduced-sodium chicken broth
·
1
cup shredded Mexican cheese blend
·
1
medium tomato, chopped
·
3
green onions, chopped
Instructions
1.
Toss
chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat
1 tablespoon oil over medium-high heat; saute chicken until browned, about 2
minutes. Remove from pan.
1.
Toss
chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat
1 tablespoon oil over medium-high heat; saute chicken until browned, about 2
minutes. Remove from pan.
2.
In
same pan, heat remaining oil over medium-high heat; saute rice until lightly
browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth;
bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered,
until rice is tender and chicken is no longer pink, 20-25 minutes.
3.
Remove
from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Top with tomato and green onions.
Recipe Source : Click Here