![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Chicken-Burrito-Skillet-1024x1024.jpg\")
Chicken Burrito Skillet<\/p>\nChicken Burrito Skillet<\/p>\n
<\/p>\n
1 pound boneless skinless chicken breasts, cut into 1-1\/2-inch pieces<\/p>\n
1\/8 tsp. salt<\/p>\n
1\/8 tsp. pepper<\/p>\n
2 T. olive oil, divided<\/p>\n
1 C. uncooked long grain rice<\/p>\n
1 can (15 ounces) black beans, rinsed and drained<\/p>\n
1 can (14-1\/2 ounces) diced tomatoes, drained<\/p>\n
1 tsp. ground cumin<\/p>\n
1\/2 tsp. onion powder<\/p>\n
1\/2 tsp. garlic powder<\/p>\n
1\/2 tsp. chili powder<\/p>\n
2-1\/2 C. reduced-sodium chicken broth<\/p>\n
1 C. shredded Mexican cheese blend<\/p>\n
1 medium tomato, chopped<\/p>\n
3 green onions, chopped<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n