Chicken Burrito Skillet

30 minutes – Serves 6

Ingredients

• 2 tablespoons corn or canola oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped yellow onion
• 2 tablespoons taco seasoning mix (from 1.25-oz pkg)
• 15 oz Whole Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 cup water
• 1-1/4 cups instant brown rice, uncooked
• 1 cup shredded Cheddar or Monterey Jack cheese or blend
• Chopped cilantro, optional

Directions

1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, (optional). Serve with warm tortillas if desired.