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CHICKEN BURRITO SKILLET

CHRISTIE
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 3 CUPS BONELESS & SKINLESS CHICKEN BREAST OR THIGHS, CUBED
  • 15 OUNCES LOW SODIUM BLACK BEANS RINSED & DRAINED
  • 1 ½ CUPS BROWN OR WHITE RICE RINSED & DRAINED
  • 2 CUPS FRESH OR FROZEN CORN
  • 1 TSP CUMIN
  • 1 TSP CHILI POWDER
  • 1 TSP GARLIC POWDER
  • 1 TSP ONION POWDER
  • 1/2 TSP SALT
  • 15 OUNCES LOW SODIUM DICED TOMATOES NOT DRAINED
  • 3 CUPS LOW SODIUM CHICKEN BROTH
  • 1 ½ CUPS CHEDDAR MARBLE OR TEX MEX CHEESE, SHREDDED

Instructions
 

  • Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 TBSP oil to coat.
  • Add chicken, black beans, rice, corn, cumin, chili powder, garlic powder, onion powder and salt. Sauté for 5 minutes, stirring occasionally.
  • Add diced tomatoes and broth; stir and bring to a boil. Cover with a tight lid and simmer on low for brown rice - 20 minutes, white rice - 10minutes.
  • Open the lid, give a gentle stir, cover and cook for another 20minutes – brown rice and 5 minutes – white rice. Or until rice is soft.
  • Remove the lid, sprinkle with cheese, turn off heat, cover and let stand for 5-10 minutes until cheese melts.
  • Garnish with cilantro, avocado, green onion and lime. Serve hot.

Notes

I thought this was really easy and loved that I could freeze the extra left overs.