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
Great recipe, but I want to say that the recommendation for the large skillet is understated in my opinion. I may have missed you talking about that more, but this needs a really large skillet.
Our largest skillet was filled to the rim with this so we had to transfer to my Granitestone Diamond XL skillet.
I would also recommend grilling the chicken on a skillet before hand and tossing it in halfway through the simmer time because the chicken wasn’t seasoned enough for me (which could be my fault) and I think that was the only thing that held this back from being really great compared to awesome!
I will definitely be checking out more of your recipes though. Thanks for sharing it!
So glad you enjoyed it, Mikey! I kept the chicken raw and diced to make this a true 1 skillet, super quick and easy meal, though grilling it first is a great idea too. Thank you so much for your feedback and recipe rating!
Can the leftovers be frozen?
You bet!
I just made your Cheesy Chicken Burrito Skillet. It is awesome! Super easy to make, quick and so delicious! Thank you!
I would like to use brown rice instead of white rice, any suggestions?
Hi Pam! I don’t think brown rice would be a great swap for rice in this particular recipe because it takes almost 4x as long to cook. You could prepare the bean mixture separately and then stir together with cooked brown rice if you like!
made for the first time for friends was a huge hit!! to make a meatless version would I have to adjust the broth measurement?? Thanks for sharing so many DELICIOUS recipes!!
Has anyone made this with brown rice? We don’t use white rice here – just wondering your thoughts on the cooking time adjustment… thanks!
Can you use rotisserie chicken
This was a great recipe. The rice mixture also freezes really well and is perfect for a last minute meal. A celiac family, we tried it with a brand of GF cassava flour tortilla wraps called Siete and what a delicious tasting dinner it was! Keeping it in the rotation!
Love Siete’s products – I’ll have to try the tortillas in this dish sometime. So glad you loved the dish, Cindy – I really appreciate your review and star rating!
Yum!!!! A hit with the hubby and 2 teenage boys!
Omg….soooooo yummy and easy! One pot wonderful! :)
One Pot Wonderful – that would be a great name for a cookbook! So glad you enjoyed, Lorri!
Your one pot chicken and rice is one of my family’s favorites, so we tried this and loved it too! Thanks for sharing these hearty and delicious one pot recipes!
All my pleasure, Jamie – I’m so glad your family loves this recipe! :D
Delicious!!! Been looking for something different and simple to make. I have been in a rut of the same old same old recipes!!
This is virtually the same as your Crunchy Taco Hamburger Helper (which I have made twice in the last few weeks) Just swap out chicken for the hamburger. I thought about adding black beans to the hamburger. I love that recipe & I’m sure this one will be great too.
Really awesome recipe! It is so easy to make which was just what I needed last night. I used some leftover shredded chicken taco meat, so I added a bit less taco seasoning since the meat already had some on it. I also used a bit less cheese. My kids thought it was just a touch spicy, so next time I might use mild Rotel tomatoes, but otherwise everyone ate it and enjoyed it.
I love this recipe. It is a very flavorful dish. We have it at least once per month especially when our time is short. It cooks up quickly. This was delicious!
So easy, fast and delicious.
Made this this week- loved it ! Kids ate it too!
Good except I would leave out the chicken
We make this at least 2-3x a month. My whole family loves it. I, especially, appreciate this recipe for helping to make this crazy pandemic time so much easier. Easy, healthy, and delicious!
This recipe is SOOO Good! It has become one of my go to recipes and one that is super easy to make for a large group! Highly recommend!