Pin a Day: Chicken Burrito Skillet

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.