Skillet Burrito Bowls
Try this Skillet Burrito Bowls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 red pepper diced
- 1 onion, diced
- 1/2 cup salsa
- 1 cup chicken stock
- 15 oz can of fire roasted tomatoes
- 1 pound chicken breast cut into bite sized pieces
- 15 oz can of pinto beans rinsed and drained
- 8 oz corn (i used frozen and did not thaw prior to using)
- 1 cup minute brown rice
- 1 oz taco seasoning
- toppings (optional): avocado cilantro, tomatoes, shredded lettuce, lime wedges
- Carbohydrate 35.2559244290145 g
- Cholesterol 50.7831861353622 mg
- Fat 10.1125490388228 g
- Fiber 2.49895172873037 g
- Protein 20.9068681928153 g
- Saturated Fat 2.62957284062245 g
- Serving Size 1 1 Serving (258g)
- Sodium 685.029715159034 mg
- Sugar 32.7569727002842 g
- Trans Fat 0.787774699568072 g
- Calories 319 calories
Heat your oil in a large, nonstick skillet. Add in your onions and pepper, and cook until softened. Add in your chicken, and cook until browned. Stir in the remaining ingredients, cover, and cook on medium-low heat until the stock is absorbed and the chicken and rice are cooked through. Be sure to stir occasionally. Add in more stock if the mixture becomes too dry. Serve with toppings of your choice.
