Last week, I had several days off work, so I took that as an opportunity to try out a new recipe. I opted to try this Chicken Burrito Skillet. I liked that it would make plenty of leftovers and that it was fairly healthy as well. It was also pretty quick, which is helpful on a work night. First, I cooked the chicken in the oil for about 3 minutes. Next, I added in the onion and taco seasoning (I used Penzey's Bold Taco.) and cooked for 2 more minutes. Then, I added in the black beans, Rotel tomatoes, and water and brought it to a boil. Once the mixture was boiling, I added in the rice and simmered it for about 10 minutes. Finally, I stirred in some cheese and topped it off with more cheese. This recipe made a ton and was quite tasty. It had a little bit of a kick to it, which Mike and I love. It was also versatile as a leftover. Mike turned it into a burrito with tortillas and I made a bowl with a bit of sour cream and salsa. It would probably be great on chips for nachos as well. This recipe was a hit at our house and could be modified to be perfect for anyone.

The New Austonian