Chicken Burrito Skillet Recipe
Chicken Burrito Skillet
6
Easy, One-Pan, Budget-Friendly
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
2 tablespoons Peperoncino Garlic Crush olive oil, divided
- 1 cup uncooked long grain rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2-1/2 cups reduced-sodium chicken broth
- 1 cup shredded Mexican cheese blend
- 1 medium tomato, chopped
- 3 green onions, chopped
2 tablespoons Jalapeno Lime white balsamic vinegar, divided
Directions
Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; sauté chicken until browned, about 2 minutes. Remove from pan. Deglaze pan with 1 tablespoon vinegar.
In same pan, heat remaining oil over medium-high heat; sauté rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
Remove from heat; sprinkle with cheese and add remaining balsamic vinegar. Let stand, covered, until cheese is melted. Top with tomato and green onions.
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