Name: Chicken Burrito Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Wesson® Pure Canola Oil - 2 tablespoons; Boneless skinless chicken breasts, cut into bite-size pieces - 1 pound; Chopped yellow onion - ½ cup; Taco seasoning mix - 2 tablespoons; Rosarita® Premium Whole Black Beans, drained, rinsed - 1 (15 ounce) can; Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained - 1 (10 ounce) can; Water - 1 cup; Instant brown rice, uncooked - 1 ¼ cups; Shredded Cheddar and Monterey Jack cheese blend - 1 cup; Chopped cilantro - 1 teaspoon

Ingredients for - Chicken Burrito Skillet

1. Wesson® Pure Canola Oil 2 tablespoons

2. Boneless skinless chicken breasts, cut into bite-size pieces 1 pound

3. Chopped yellow onion ½ cup

4. Taco seasoning mix 2 tablespoons

5. Rosarita® Premium Whole Black Beans, drained, rinsed 1 (15 ounce) can

6. Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 (10 ounce) can

7. Water 1 cup

8. Instant brown rice, uncooked 1 ¼ cups

9. Shredded Cheddar and Monterey Jack cheese blend 1 cup

10. Chopped cilantro 1 teaspoon

How to cook deliciously - Chicken Burrito Skillet

1 . Stage

Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.

2 . Stage

Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.