Chicken Burrito Skillet

By á-46412

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1 1/2 inch pieces
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 cup uncooked long grain rice
• 1 can ( 15 ounce ) black beans, rinsed and drained
• 1 can ( 14 1/2 ounce ) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 2 1/2 cups reduced sodium chicken broth
• 1 cup shredded mexican cheese blend
• 1 medium tomato, chopped
• 3 green onions, chopped ( I used a regular onion )

Preparation

Step 1

Toss the chicken with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium high heat, sauce chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining 1 tablespoon oil over medium high heat, sauce rice until lightly browned, 1 - 2 minutes. Stir in black beans, 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 onions.