Cheesy Chicken Burrito Skillet with rice, chicken, black beans, corn, diced tomatoes with green chiles, and a Mexican cheese blend. This one-pan dinner is easy, flavorful, and perfect for weeknight meals. Gluten-free and customizable, it pairs well with avocado, cilantro, and green onions, making it a quick and hearty Mexican-inspired skillet recipe for busy families.
Ingredients
1 cup long-grain white rice
1 3/4 cups chicken broth
1 (10 oz) can diced tomatoes with green chiles, undrained
2 small chicken breasts (12–14 oz total), cut into bite-size pieces
1 (15 oz) can black beans, drained and rinsed
1 cup frozen sweet corn
1 batch homemade taco seasoning
8 oz Mexican cheese blend, shredded and divided
Toppings (optional)
Chopped cilantro, green onions, diced avocado
Directions
Add rice, chicken broth, and diced tomatoes with their juices to a large nonstick skillet. Bring to a simmer over high heat. Add chicken, black beans, corn, and taco seasoning. Stir well, cover, and reduce heat to maintain a gentle simmer. Cook for 15–20 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
Remove skillet from heat and stir in half of the cheese. Sprinkle remaining cheese evenly over the top, cover, and let stand for 5 minutes until melted. Serve warm with desired toppings.
Tips
Cut chicken into evenly sized pieces so it cooks evenly. Keep the simmer gentle to prevent rice from sticking or burning.
Variations and Substitutions
Use brown rice with extra broth and longer cooking time. Swap chicken for ground turkey or beef. Pepper jack cheese adds extra heat.
FAQs
Can this be made ahead?
Yes, it reheats well and stays creamy.
Can I use pre-cooked chicken?
Yes, stir it in during the last 5 minutes of cooking.
Serving Suggestions
Serve on its own, with tortilla chips, or wrapped in warm tortillas. Add a side salad for a complete meal.
Why You’ll Love This Recipe
One-pan dinner, simple ingredients, bold burrito flavors, and a creamy cheesy finish that makes it perfect for busy weeknights.
Cheesy Chicken Burrito Skillet
6
servings10
minutes25
minutes310
kcalIngredients
1 cup long-grain white rice
1 3/4 cups chicken broth
1 (10 oz) can diced tomatoes with green chiles, undrained
2 small chicken breasts (12–14 oz total), cut into bite-size pieces
1 (15 oz) can black beans, drained and rinsed
1 cup frozen sweet corn
1 batch homemade taco seasoning
8 oz Mexican cheese blend, shredded and divided
Toppings (optional)
Chopped cilantro, green onions, diced avocado
Directions
- Add rice, chicken broth, and diced tomatoes with their juices to a large nonstick skillet. Bring to a simmer over high heat. Add chicken, black beans, corn, and taco seasoning. Stir well, cover, and reduce heat to maintain a gentle simmer. Cook for 15–20 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
- Remove skillet from heat and stir in half of the cheese. Sprinkle remaining cheese evenly over the top, cover, and let stand for 5 minutes until melted. Serve warm with desired toppings.
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