Chicken Burrito Skillet

(Courtesy of Taste of Home)

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil, divided
1 c. uncooked long grain rice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes,drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 c. reduced-sodium chicken broth
1 c. shredded Mexican cheese blend
1 medium tomato, chopped
3 green onions, chopped

Directions:
Toss chicken with salt and pepper.  In a large skillet, heat 1 Tbsp. oil over medium-high heat; saute chicken until browned, about 2 minutes.  Remove from pan.

In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes.  Stir in beans, canned tomatoes, seasonings and broth; bring to a boil.  Place chicken on top (do not stir into rice).  Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes

Remove from heat; sprinkle with cheese.  Let stand, covered, until cheese is melted.  Top with tomato and green onions.

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