Cheesy Chicken Burrito Skillet

This recipe is wonderful because it is so easy! You basically just throw together a few ingredients and you end up with a really yummy meal. I usually don't use much canned food, but this was easy and delicious! Perfect for a quick weeknight meal!

2 Tbsp olive oil
3 cups boneless skinless chicken, cut into bite-sized pieces
1/2 cup chopped yellow onion
1 (4.5 oz) can diced mild chiles
3 Tbsp taco seasoning mix
1 (10 oz) can diced tomatoes
1 (15 oz) can pinto beans, drained
1 cup water
1 1/4 cups uncooked rice
1 cup cheese (I used a combination of cheddar, monterey jack and colby - I definitely recommend       using a combination of at least of these)
Chopped cilantro
Tortillas (optional)

Heat oil in a large, deep skillet over medium-high heat. Add chicken and cook 4 minutes, stirring occasionally. Add onion, chiles and taco seasoning. Cook until onion softens, about 3 minutes , stirring occasionally.

Stir in undrained diced tomatoes, beans and water to skillet. Bring mixture to a boil.

Stir in rice. Cover and reduce heat. Simmer until rice is tender, 15-20 minutes. Remove from heat. Stir in half the cheese to combine. Top with remaining cheese and cilantro. You can serve with warm tortillas or eat it alone.


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