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
So delicious. My almost 2 year old gobbled it up with no complaints.
Thank you so much for this new family favorite recipe!! I was diagnosed with Celiac Disease at the beginning of March just as the world began to shut down! The blessing is I’m learning how to eat and cook gluten free at home without the distractions of worrying about how to eat out! This recipe has super quickly become a family favorite. It’s super easy AND delicious!! We have literally had it 4 or 5 times in the past month! Thank you, thank you, thank you!!
Another terrific recipe from IGE. Smells incredible and went together so fast. Will definitely make again.
The majority of my family was just diagnosed with celiac disease and I was overwhelmed with making changes to our dinners. Your site is amazing and this recipe was SO quick and tasty! Even our picky 4 yr old loved it. Thank you so much!
We all LOVED this. I left out the black beans, because nobody here likes them. I also substituted salsa (On the Border brand is gluten free and delish!) for the rotel because I thought the kids wouldn’t like it. Birds eye super sweet corn (The steamable bag, but I just opened it and added it frozen) was amazing in this!
I also doubled it! :)
This was delicious and easy! It’s now added to my meal planner.
Has anyone tried this in a crockpot? Leftover chicken tastes weird to me unless it’s slow cooked in some sort of sauce, strange I know! I’d like to try this in my crock and have it for lunches during the week.
You could slow cook the chicken during the day, shred it, and add it to this the last 5-10 minutes of simmering! There are some great crockpot chicken taco recipes out there, i’d just use one of those.
This is a delicious, simple, warming meal and I am definitely putting it on our regular cold-weather rotation BUT… I have a foolproof rice-cooking technique that wouldn’t work with this recipe, so I did exactly what the directions said. The rice took closer to 35 minutes to reach “tender” and I had to keep adding splashes of liquid. I had a nice low bubbling simmer and a good lid but I wonder if my 12″ pan was too big? Any thoughts?
We just found out that my grandson is gluten intolerant & I have used so many of your recipes. Love your website.
Very good!
Can I make this without chicken broth, and just substitute water? There is no broth where I live!
Easy and delicious! This flavorful recipe was a big hit with everyone at our house.
I love how easy this was to make! Will definitely be making this again!
Shirley,
Did this work to make the recipe with brown rice? I just bought a ton of brown rice in bulk, I’d rather not have to go back to the store to get white.
How would you make this with brown rice?
Hi Gracie! I haven’t tested it with brown rice as it takes so long to cook – all the other ingredients would overcook – so I can’t say for sure!
I make this with brown rice sometimes. Start with the broth and rice and cook for about 15 minutes. Then add all the other ingredients (and a bit more broth if needed.) Cook about 20 minutes, stirring halfway through and add liquid if needed. When it’s done, add cheese as instructed. Works just fine and adds the lovely, rich flavors of brown rice plus all those nutrients!
This recipe has been on my Must Try list for some time. I finally got to give it a whirl and it was amazing! So yummy! It also was enough to feed my family and leave leftovers… although, I don’t plan to share!
This was SO GOOD! Might be my most favorite recipe I have made of yours so far. Thank you for all the cooking inspo and simplicity of tasty recipes!
We made this for the first time and it DID NOT disappoint! This will be a new fav in the rotation!
What kind of chicken breast’s do you buy? I feel like all I can find anymore are the big fat ones that have odd texture.
So happy to see your note on how you serve this to Lincoln! Keep those up, they help me with my little DF monster (vs. my cheese addiction!).