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Cheesy Chicken Burrito Skillet

Ingredients

Scale
  • 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

Instructions

  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.