Chicken Burrito Skillet Recipe

Ben Carraoli

Chicken Burrito Skillet Recipe

I just made this chicken burrito skillet for dinner, and my family absolutely loved it. It’s one of those recipes I turn to on a busy weeknight when I want something satisfying without spending hours in the kitchen.

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Prep Time 15

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

2 tablespoons canola oil - A neutral oil like canola is perfect because it has a high smoke point and won't overpower the other flavors.
1 pound boneless skinless chicken breasts - Cut them into bite-sized pieces so they cook quickly and are easy to eat.
1/2 cup chopped yellow onion - Yellow onions add a mild sweet flavor that complements the chicken and spices.
2 tablespoons taco seasoning mix - You can use a store-bought packet or make your own blend for more control over the salt and spice levels.
1 can 15 oz black beans - Make sure to drain and rinse them well to remove the excess sodium and starchy liquid from the can.
1 can 10 oz diced tomatoes & green chilies - Use the undrained can, as the liquid adds essential flavor and moisture to the skillet.
1 cup water - This is necessary to cook the rice and create the saucy base for the dish.
1-1/4 cups instant brown rice - Instant rice is key here; regular rice will take much longer to cook and throw off the timing.
1 cup shredded Cheddar and Monterey Jack cheese blend - Grating your own cheese from a block will give you the best melt. Pre-shredded cheese is often coated with anti-caking agents that prevent it from melting smoothly.
Chopped cilantro optional - Adds a fresh, bright flavor as a garnish.

Method

Heat the canola oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook for about 3 minutes, stirring occasionally until they start to brown.
Next, add the chopped onion and taco seasoning, continuing to cook and stir for another 2 minutes until the onion softens.
Pour in the rinsed black beans, the undrained can of diced tomatoes and green chilies, and the water.
Stir everything together well, making sure to scrape up any browned bits from the bottom of the skillet. Bring the entire mixture to a boil.
Once boiling, stir in the uncooked instant brown rice. Reduce the heat to low, cover the skillet, and let it simmer for 7 to 10 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from the heat, stir in half of the shredded cheese, then sprinkle the remaining cheese over the top.

Notes

I always let the chicken get a nice sear before adding the onions. This creates a flavorful crust on the meat and adds depth to the entire dish. Don't rush this step.
If the skillet looks a little dry while the rice is simmering, I don't hesitate to add an extra splash of water or chicken broth. Sometimes different brands of instant rice absorb more liquid.
After sprinkling the final layer of cheese on top, I cover the skillet again for a minute or two off the heat. This helps the cheese get perfectly melted and gooey.
For an extra layer of flavor, I sometimes toast the taco seasoning in the pan for about 30 seconds before adding the other ingredients. It really wakes up the spices.