Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 (1.25 ounce) packet taco seasoning
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 cup shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
- Optional toppings: chopped cilantro, avocado, sour cream, salsa, hot sauce
Instructions:
- Prep and sauté: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook, stirring occasionally, until browned on all sides (about 5-6 minutes).
- Add veggies and simmer: Add onion to the skillet and cook for 2 minutes, or until softened. Stir in diced tomatoes and green chiles, black beans, corn, and taco seasoning.
- Incorporate rice and broth: Add the rice and chicken broth to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Melt the cheese: Remove the skillet from the heat. Sprinkle half of the cheese over the top. Cover and let it sit for about 5 minutes to melt the cheese.
- Finish and serve: Sprinkle the remaining cheese over the top. Serve immediately with your desired toppings like cilantro, avocado, sour cream, salsa, etc.
Tips:
- Adjust the spice: Customize the spice level by using mild or hot taco seasoning and adding additional hot sauce to taste.
- Double it up: Easily double the recipe for larger groups
- Make it creamy: Stir in a couple of tablespoons of cream cheese or sour cream at the end with the cheese for extra richness.
Enjoy your flavorful and satisfying Cheesy Chicken Burrito Skillet!
