Spicy Chicken Burrito Rice Skillet
This Spicy Chicken Burrito Rice Skillet is bursting with bold flavors and hearty textures, perfect for an easy, one-pan dinner packed with protein and spice.
Servings: 4 servings
Ingredients
- 1 pound diced chicken breast
- 1 tablespoon olive oil
- 1 medium onion chopped finely
- 2 cloves garlic minced
- 1 bell pepper diced, any color
- 1 cup uncooked brown rice
- 2 cups chicken broth
- 15 ounce black beans canned, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper adjust to heat preference
- to taste salt
- to taste black pepper
- 1 cup shredded cheese cheddar or Mexican blend
- fresh cilantro chopped, for garnish
Instructions
Step 1: Prepare the Chicken and Veggies
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning lightly with salt and pepper, and cook until browned on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and diced bell pepper. Sauté until softened and fragrant, about 3-4 minutes.
Step 2: Toast the Rice and Spices
- Add the uncooked brown rice to the skillet with the softened veggies. Stir well to coat the rice in oil and to lightly toast it, about 2 minutes.
- Sprinkle in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to evenly distribute the spices and enhance their aroma.
Step 3: Simmer Everything Together
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet for extra flavor. Return the browned chicken to the skillet.
- Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
Step 4: Add Beans and Corn
- Once the rice and chicken are cooked, stir in the drained black beans and corn kernels. Cover and cook for another 5 minutes to warm through.
Step 5: Melt the Cheese and Garnish
- Sprinkle the shredded cheese evenly over the top of the skillet. Cover again and let the cheese melt, about 3-5 minutes.
- Garnish with fresh cilantro before serving.
Equipment
- Large skillet with a lid
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Spoon or spatula
Notes
- Swap chicken breast for thighs to keep the meat extra tender and juicy.
- Adjust cayenne pepper to control the heat level to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth to keep moist.
- Freeze portions in freezer-safe containers for longer storage; thaw overnight before reheating.
- For a vegetarian version, omit chicken and use extra beans or veggies with vegetable broth.
