One-Pan Chicken Burritos

Ingredients

• 1 lb. boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tbl. olive oil
• 1/4 cu. diced yellow onion
• 1 cu. uncooked extra-long grain rice
• 1 14.5 oz. can diced tomatoes, drained
• 1 15 oz. can black beans, drained and rinsed
• 1/2 tsp. of garlic powder
• 1/2 tsp.chili powder
• 1 tsp. cumin
• 2 1/2 cu. low-sodium chicken broth
• 2 cu. colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Steps

1. Sautée onions in 2 tbl. olive oil until they start to soften. Season diced chicken with 1 tsp. kosher salt and 1/2 tsp. black pepper.
2. Add chicken to pan, cook over medium high, heat until chicken has started to brown.
3. Move chicken to one side of pan, in the other side of the pan add an additional tbl. olive oil and sauté uncooked rice for about 2 min. or just until some grains start to turn golden brown.
4. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 min. or until rice is tender. Season with additional salt and pepper as needed.
5. Sprinkle with cheese, cover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole. Serve.
6. Idea: Serve in a taco bowl for a new twist!