One skillet Chicken Burrito

2 TBSP Olive Oil
1/4 c. Onions, diced
1/4 c. Bell Pepper, Diced
1/2 tsp Salt
2 Dash Pepper
1 lb Boneless Skinless Chicken Breast, Cut in small pieces
1 TBSP Olive Oil
1 c. long grain white rice
1 tsp Cumin
1/2 tsp chili powder
Dash Cayenne/red pepper
1-15 oz. can of reduced sodium black beans, drained and rinsed
1-14.5 oz can of petite diced tomatoes, drained
2 c. Low sodium Chicken Broth
1/2 c. frozen corn kernels
1 c. reduced fat mexican blend shredded cheese
salt, black pepper and cayenne/red pepper to taste
diced tomato and green onions to garnish

In large skillet or dutch oven heat 2 TBSP olive oil over medium heat then sautee onions and peppers until soft. Add garlic and sautee until fragrant, about 1 min. Season chicken with salt and black pepper. Cook chicken until it starts to brown. Move chicken to one side of pan and add 1 TBSP of olive oil, add rice and toast until some grains start to turn light brown. Add spices, beans, diced tomatoes and chicken broth. Bring to simmer and turn heat to Low. Cook for 20-25 minutes until rice is soft and majority of liquid is absorbed. Add corn during last 5 minutes of cooking. Remove from heat stir in cheese and allow to melt. Add salt and pepper to taste. Serve in bowls with with tomato and green onion to garnish. Can also top with sour cream (Greek yogurt), salsa and/or guacamole.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NRDRAA.