Last weekend the boys drove a couple of hours east to Cedar Rapids to visit relatives while sis and I held down the fort at home. I had quite the laundry list of things to accomplish and was amazed at what I was able to check off my list with just the baby at home. I even had time to listen to a podcast one afternoon – “Why you need a seasonal routine” by my friend Alexa at Simple Roots Wellness – and it rocked my world.
Watch How to Make It!
A key take away I…took away…was that eating moist, oily, warm foods when it’s cold and dry outside is not only good for our circadian rhythm, but it can also boost our mood and metabolism. It’s no wonder that my Cheesy Chicken Burrito Skillet is being made on repeat around here lately – it’s the comfort food my body is craving right now!
Ok, ok – root vegetables, warming spices, and broths are probably what we should be aiming to eat the most of when we’re living seasonally, but I still stand by this hearty, 1 skillet supper that will delight you with its simplicity. Add chopped chicken plus a few pantry staples including rice, beans, canned tomatoes, broth, and taco seasoning into a skillet then cover and simmer. Stir in shredded cheese then top with more shredded cheese and serve.
COULD. NOT. BE. EASIER!
I must warn you that this recipe feeds an army, but the leftovers reheat super well for lunches. So, ready to warm your belly and soul with this super simple, gluten-free dinner recipe?
How to Make This Recipe
Start by bringing long grain white rice, chicken broth, and canned diced tomatoes with green chiles to a boil in a large skillet. Next add black beans, frozen sweet corn, chopped chicken breasts, and homemade taco seasoning (or a GF taco seasoning packet).
Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, then simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.
Once the rice is tender, take the skillet off the heat then stir in shredded Mexican blend cheese. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.
Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, then devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!
More Simple One Pan Recipes
- One Pot Gnocchi Chicken Pot Pie
- Easy Chicken Fried Rice
- Beef & Veggie Enchilada Skillet
- Skillet Shepherd’s Pie
- Cheesy Ham and Broccoli Rice
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Cheesy Chicken Burrito Skillet
Description
Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
Ingredients
- 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
Directions
- 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.
Notes
- Click here for my Homemade Taco Seasoning >
- Be sure chicken is cut into small, bite-sized pieces (vs hunks) to ensure they cook all the way through.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Any idea how many calories are in this per serving?
Made some avocado crema to top this dish off and it was awesome. Thanks for the recipe.
That sounds amazing – thanks for sharing, Brian, I’m so glad you liked the recipe!
Have you ever shredded the chicken? My son’s GF is just learning to eat meat. LOL She can handle chicken if shredded but nothing else.
That would definitely be fine, Cathy!
Have made this before but it hasn’t been for awhile, made it tonight and it hit the spot! Whole family loved and I’m glad it went together so quickly!
Woo! An oldie but goodie – glad you found your way back to it, Heidi! :)
Wonderful recipe! What a great way to feel like you are having a burrito without having to have it wrapped in a tortilla!!
Hi! I know you said the serving size is 6-8 but how much should each serving be? 1 cup? 2 cups?
Thanks!
I’ve made this a number of times and it always turns out delicious. This time I used another reviewer’s advice and made it using brown rice, and used fresh diced tomatoes from the garden instead of canned. Perfect for feeding my family if 4 with leftovers for 2 lunches.
Love to hear that your tweaks worked, SMum!! Thank you so much for your feedback and recipe rating, I really appreciate it!
Love, love, love this recipe! It is my go- to recipe for meals shared with families with new babies or dealing with a medical issue. Everyone raves about it! I even substituted ground beef recently and it is also a winner!
Aww, I am SO glad to hear that, Sandie!! You are too kind to cook for people who are in need of a hot meal!!
I used diced, smoked chicken breast, I had in freezer and regular white rice. Meal in 20 minutes for the win!!
Fabulous!! Love when a meal plan comes together like that!