Chicken Burrito Skillet - Master Cookbook Recipe # 309

Name: Chicken Burrito Skillet - Master Cookbook Recipe # 309
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1 1/2-inch pieces; 1 cup uncooked long grain rice; 2 1/2 cups chicken stock or broth; 15 oz. can black beans, rinsed and drained; 14.5 oz. can petite diced tomatoes; 2 Tbsp olive oil, divided; 1 tsp ground cumin; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp chili powder; 1/8 tsp each salt and pepper (to taste); Topping: 1 cup shredded cheese (your choice); Garnish: 1 medium tomato (chopped) and 3 green onions (chopped)

This one-pan wonder is a flavor-packed meal that comes together quickly in a single skillet. By browning the rice before simmering, you unlock a nutty aroma that perfectly complements the savory chicken, black beans, and zesty spices.

This is recipe #309 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 25 minTotal time: 40 min

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Ingredients

1 lb. boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup uncooked long grain rice
2 1/2 cups chicken stock or broth
15 oz. can black beans, rinsed and drained
14.5 oz. can petite diced tomatoes
2 Tbsp olive oil, divided
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/8 tsp each salt and pepper (to taste)
Topping: 1 cup shredded cheese (your choice)
Garnish: 1 medium tomato (chopped) and 3 green onions (chopped)

Instructions

Brown Chicken: In a large cast iron skillet or braiser, heat 1 Tbsp of olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 2 minutes until browned, then remove the chicken and set aside in a shallow dish.
Toast Rice: Add the remaining 1 Tbsp of oil to the same skillet. Add the uncooked rice and stir constantly until it is lightly browned and fragrant.
Simmer: Pour in the chicken broth and add the black beans, diced tomatoes, cumin, onion powder, garlic powder, and chili powder. Stir well and bring the mixture to a boil.
Cook: Once boiling, reduce the heat to a simmer. Place the browned chicken back on top of the rice mixture. Cover the skillet and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Finish: Sprinkle the shredded cheese over the top and cover for a minute or two until the cheese is completely melted.
Serve: Garnish with fresh chopped tomatoes and green onions. Serve it straight from the skillet as a main dish, inside tortillas as burritos, or with a side of crunchy tortilla chips.

Notes

Tammy’s Tips The key to this dish is browning that rice! It prevents the rice from getting mushy and adds a depth of flavor you just can't get otherwise. If you like a little extra heat, feel free to add a diced jalapeño when you're browning the chicken, or serve it with a dollop of sour cream to cool it down