Chicken Burrito Skillet

 

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

2-1/2 C. reduced-sodium chicken broth

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

 

Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 T. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. 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. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.