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Chicken Burrito Skillet

Yield: 6 servings
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast (cut into 1" pieces and seasoned with salt and pepper)
  • Olive oil cooking spray
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long grain rice (uncooked)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (14.5 oz.) can petite diced tomatoes
  • 2 cups chicken broth
  • 1 (15 oz.) can black beans
  • 1/2 cup reduced fat Mexican cheese, shredded

Instructions

  • Spray the pan with olive oil spray. Add chicken and cook until no longer pink.
  • Push the chicken to the side and add onion and garlic. Cook for two minutes.
  • Add the rice, cumin, garlic powder, onion powder, chili powder, salt and petite diced tomatoes. Stir everything together.
  • Add the chicken broth and black beans. Bring to a boil then reduce heat to a simmer and cover with a lid. Cook 20-25 minutes or until the liquid is absorbed and the rice is cooked.
  • Turn off heat and remove the lid. Add the cheese and cover until the cheese is melted.