Ingredients
Method
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add cubed chicken, sprinkle with taco seasoning, and cook for 5 to 7 minutes, stirring occasionally, until lightly browned.
- Stir in uncooked rice, rinsed black beans, diced tomatoes with green chilies and their liquid, chicken broth, and water. Bring the mixture to a boil.
- Stir the mixture thoroughly once it reaches a boil, then cover the skillet tightly with a lid or aluminum foil.
- Reduce heat to low and simmer for 15 minutes without lifting the lid.
- Remove the skillet from heat and stir in the frozen corn. Cover and let stand for 5 minutes to steam the corn and finish cooking the rice.
- Fluff the rice and chicken mixture with a fork.
- Divide the mixture into bowls and top each serving with fresh burrito toppings such as cheese, salsa, avocado, and cilantro.
Nutrition
Notes
Rice Choice: I have found that while long-grain white rice is my go-to for speed, you can use brown rice as long as you increase the simmering time by about twenty minutes and add