Cheesy Chicken Burrito Skillet

Cheesy Chicken Burrito Skillet
Preparation time
20 mins
Cooking time
30 mins
4 people

Cheesy Chicken Burrito Skillet is the gluten-free version of a cheesy, stuffed burrito. Add everything into a skillet then simmer. So easy!

Start by bringing 1 cup long grain white rice, 1-3/4 cups chicken broth, and an undrained10oz can diced tomatoes with green chiles to a boil. FYI: Rotel is NOT considered gluten-free (the ingredients are GF but Conagra does not test to validate that it’s not contaminated during processing.) Locals, I use HyVee’s version of “Rotel” or Red Gold also has a GF version.

Next add 15oz can black beans that’s been drained and rinsed, 1 cup frozen sweet corn, 2 small chicken breasts that have been cut into small, bite-sized pieces, and 2 Tablespoons homemade taco seasoning (or a GF taco seasoning packet).

Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, and simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.

Once the rice is tender, take the skillet off the heat then stir in 1 cup Mexican cheese blend. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.

FYI: I remove a scoop of the mixture before adding cheese for Lincoln, who has a dairy allergy, then stir in vegan cheddar cheese for him in his bowl.

Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, and devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!


Cheesy Chicken Burrito Skillet



  • 1 cup long grain white rice
  • 13/4 cups chicken broth
  • 10oz can diced tomatoes with green chiles, undrained
  • 2 small chicken breasts (about 12-14oz total), cut into bite-sized pieces
  • 15oz can black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 2 Tablespoons homemade taco seasoning (or 1 taco seasoning packet)
  • 8oz Mexican cheese blend, divided
  • Toppings: chopped cilantro, green onions, avocado


  1. Add rice, chicken broth, and canned tomatoes with juices into a large skillet then turn the heat up to high to bring to a boil. Add chicken (raw), black beans, sweet corn, and taco seasoning then bring mixture back to a simmer, place a lid on top, and then turn the heat down to just a touch below medium. You want the dish to be at a constant yet gentle simmer. Simmer for 15-20 minutes or until rice is tender, giving the mixture a quick stir about halfway through.
  2. Once rice is tender, remove skillet from heat then stir in half the cheese. Top with remaining cheese then place the lid back on top and let sit for 5 minutes. Scoop onto plates then top with optional toppings and serve.

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