Cheesy Chicken Burrito Skillet
- 1 cup long grain white rice
- 1–3/4 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
- 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.
- 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.