CHICKEN BURRITO SKILLET
2 tablespoons canola oil
1 pound boneless skinless chicken breast (bite-size pieces)
1/2 cup yellow onion (chopped)
2 tablespoons taco seasoning mix (from 1.25-oz pkg)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
Chopped cilantro (optional)
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 and Monterey Jack cheese blend
Heat oil in skillet over medium-high heat. Add the chicken and cook approximately 3 minutes, stirring occasionally. Add the onion and taco seasoning and cook approximately 2 more minutes. Stir in the black beans, undrained tomatoes and the water; bring to a boil.
Stir in the rice. Cover, reduce heat and simmer approximately 7 to 10 minutes or until the rice is tender. Stir in 1/2 cup cheese. Sprinkle top with the remaining cheese and cilantro, if desired.