Chicken Burrito Skillet - Master Cookbook Recipe # 514
This Chicken Burrito Skillet is a fantastic one-pan meal that brings all the bold flavors of a burrito right into your favorite skillet. By browning the rice before simmering, we unlock a nutty aroma and ensure every grain stays distinct and flavorful. It’s a hearty, protein-packed dish that combines tender chicken, earthy black beans, and zesty tomatoes. Whether you serve it in a bowl with chips or roll it into warm tortillas, it's a guaranteed crowd-pleaser that makes clean-up a breeze.
This is recipe #514 in Tammy’s Master Cookbook.
Ingredients
- 1 lb. Boneless skinless chicken breasts (cut into 1-1/2-inch pieces)
- 1 cup Uncooked long grain rice
- 15 oz. can Black beans (rinsed and drained)
- 14.5 oz. can Petite diced tomatoes
- 2 1/2 cups Chicken stock or broth
- 2 Tbsp Olive oil (divided)
- Spices: 1 tsp ground cumin, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder
- To taste: 1/8 tsp salt, 1/8 tsp pepper
- Toppings: Shredded cheese, 1 medium tomato (chopped), 3 green onions (chopped)
Instructions
- Brown the Chicken: Heat 1 Tbsp of olive oil in a large cast-iron skillet or braiser. Add the chicken pieces and season with salt and pepper. Cook for about 2 minutes until nicely browned. Remove the chicken from the skillet and set aside in a shallow dish.
- Toast the Rice: Add the remaining 1 Tbsp of olive oil to the same skillet. Add the uncooked rice and sauté until it’s lightly browned and smells toasted.
- Combine: Stir in the chicken broth, petite diced tomatoes, black beans, and all the spices. Mix well and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to a simmer. Place the browned chicken pieces on top of the rice mixture. Cover with a tight-fitting lid and cook for 20 minutes.
- Finish: Sprinkle a generous helping of cheese over the top, replace the lid for a minute or two until melted.
- Serve: Garnish with fresh chopped tomatoes and green onions. Enjoy it as a main dish, with tortilla chips, or wrapped in a flour tortilla!
Notes
Tammy’s Tips: Toasting that rice in the skillet before adding the liquid is the real trick,it adds a depth of flavor you just can't get any other way. If your family likes a little more "heat," feel free to add a diced jalapeño or an extra pinch of chili powder. This is "so very good" because it’s a complete meal in one pan, and the rice soaks up all that delicious chicken broth and spice!