Go Back
Chicken Burrito Skillet Recipe
Ash Tyrrell

Chicken Burrito Skillet Recipe

I just whipped up this Chicken Burrito Skillet last night, and I can't tell you how much I enjoyed stirring all those flavors together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2  tbsp canola oil – great for sautéing without strong flavor.
  • 1  lb boneless skinless chicken breasts, cut into bite‑size pieces – cooks quickly and stays tender.
  • ½  cup chopped yellow onion – adds sweetness and depth; fresh is a must.
  • 2  tbsp taco seasoning mix – gives a classic Tex‑Mex spice boost.
  • 1 can 15 oz black beans, drained and rinsed – creamy and protein-rich.
  • 1 can 10 oz RO‑TEL Original Diced Tomatoes & Green Chilies, undrained – brings zest and a touch of heat.
  • 1  cup water – helps cook the rice and meld flavors.
  • 1¼  cups instant brown rice uncooked – hearty and fast.
  • 1  cup shredded Cheddar‑Monterey Jack blend – shredded fresh melts best.
  • Chopped cilantro optional – brightens each bite with fresh herbiness.

Method
 

  1. I heat the canola oil in my skillet until shimmering, then toss in the bite‑sized chicken. After about 3 minutes, I add the chopped onion and taco seasoning, letting them stir together for another 2 minutes. This gives the chicken a flavorful sear while the onions soften.
  2. Next, I pour in the black beans, the undrained RO‑TEL tomatoes with chilies, and a cup of water. I bring the skillet to a gentle boil—this blends the spices, beans, and zesty tomatoes into the chicken for a rich base.
  3. Once it’s boiling, I stir in the instant brown rice, then cover and reduce heat to low. I let it simmer for 7–10 minutes, or until the rice is tender. The rice soaks up all that savory liquid, creating a cohesive skillet meal with minimal effort.
  4. At the end, I fold in half the cheese, then top with the rest. Covering it melts the cheese beautifully. Right before serving, I sprinkle on fresh cilantro for a pop of color and freshness.

Notes

  • Use freshly grated cheese — it melts smoother than pre-shredded.
  • Let the skillet sit covered off heat for a couple minutes after adding cheese — it makes it extra gooey.
  • If you like more texture, add diced bell pepper when sautéing onions.
  • Taste the mixture before serving—if it's flat, a pinch of salt or squeeze of lime does wonders.