Description

This Cheesy Chicken Burrito Skillet is a hearty and flavorful one-pan meal perfect for busy weeknights. Tender chicken, rice, black beans, sweet corn, and diced tomatoes with green chiles simmer together with homemade taco seasoning, then melted Mexican cheese blends everything into a comforting burrito-inspired dish. Served with fresh toppings like cilantro, green onions, and avocado for a delicious and satisfying dinner.

Ingredients

Main Ingredients

1 cup long grain white rice
1 3/4 cups chicken broth
10 oz can diced tomatoes with green chiles, undrained
2 small chicken breasts (12-14 oz), cut into bite-sized pieces
15 oz can black beans, drained and rinsed
1 cup frozen sweet corn
1 recipe homemade taco seasoning (see notes)
8 oz Mexican cheese blend, divided

Optional Toppings

Chopped cilantro
Chopped green onions
Diced avocado

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Instructions

Combine Base Ingredients: In a large nonstick skillet, add the white rice, chicken broth, and the undrained diced tomatoes with green chiles. Turn the heat to high and bring the mixture to a simmer.
Add Remaining Ingredients: Stir in the bite-sized raw chicken pieces, drained black beans, frozen sweet corn, and homemade taco seasoning. Bring the mixture back to a simmer.
Simmer Gently: Cover the skillet with a lid and reduce the heat to just below medium. Let it simmer gently for 15-20 minutes, stirring once halfway through, until the rice is tender and the chicken is cooked through.
Add Cheese and Rest: Remove the skillet from heat and stir in half of the Mexican cheese blend until melted. Sprinkle the remaining cheese on top, then cover again with the lid and let it sit for 5 minutes to allow the cheese to fully melt.
Serve with Toppings: Scoop the cheesy chicken and rice mixture onto serving plates. Garnish with optional toppings like chopped cilantro, green onions, or diced avocado before serving.

Notes

For homemade taco seasoning, combine chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper to taste.
You can adjust the spice level by choosing diced tomatoes with mild or hot green chiles.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
Use a nonstick skillet or a heavy-bottomed pan to prevent sticking during simmering.
This recipe can be made gluten-free by ensuring the taco seasoning and broth are gluten-free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican Inspired