Back to school time is always busy, so autumn has me breaking out all of my favorite easy recipes. This one for “unstuffed” burritos is cooked all in one skillet. There are two things I love about it (besides how good it tastes).

Why I love Unstuffed Burritos

1. When I cook it myself, I usually sit and read a book for most of the cook time because it requires absolutely nothing from me.
2. It is so easy that both my 14-year-old and my 11-year-old can make unstuffed burriots without my help. Winning! We usually serve it with chips and salsa, so they think they’re winning, too.

Print Recipe

Unstuffed Burritos

Chicken, rice, beans, tomatoes and seasonings combined in an easy one-pot meal

Servings

people

Ingredients

Part 1 - Prep the Chicken

• 1.5 - 2 lbs boneless skinless chicken thighs cut into bite size pieces
• 1/8 tsp salt
• 1/8 tsp Pepper
• 1 Tbsp olive oil

Part 2 - Cook in One Pot

• 1 Tbsp olive oil
• 1 cup uncooked rice
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can fire roasted diced tomatoes drained
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 2 1/2 cups chicken stock chicken broth is OK, too, just a little less flavorful

Garnish & Serve

• 1 cup shredded Mexican style cheese
• 1 fresh tomato, chopped
• 3 green onions, thinly sliced

Servings people Ingredients Part 1 - Prep the Chicken 1.5 - 2 lbs boneless skinless chicken thighs cut into bite size pieces 1/8 tsp salt 1/8 tsp Pepper 1 Tbsp olive oil Part 2 - Cook in One Pot 1 Tbsp olive oil 1 cup uncooked rice 1 15 oz can black beans rinsed and drained 1 15 oz can fire roasted diced tomatoes drained 1 tsp cumin 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp chili powder 2 1/2 cups chicken stock chicken broth is OK, too, just a little less flavorful Garnish & Serve 1 cup shredded Mexican style cheese 1 fresh tomato, chopped 3 green onions, thinly sliced

Instructions

Part 1 - Prep the Chicken

1. Sprinkle salt and pepper over cut up chicken.
2. In a large skillet, heat 1 Tbsp olive oil over medium high heat and brown chicken.
3. Remove from heat and set aside before fully cooked.

Part 2 - Cook in One Pot

1. In same pan, heat 1 Tbsp olive oil over medium high. Saute rice until lightly browned.
2. Stir in beans, canned tomatoes, seasonings, and chicken stock broth. Bring to a boil.
3. Place chicken on top (Do not stir into rice). Lower the heat to get to simmering instead of boiling. Simmer covered until rice is tender and chicken is cooked through/no longer pink – about 20-25 minutes.

   

Part 3 - Garnish & Serve

1. Remove from heat and serve with cheese, tomato, and green onions as toppings.

Recipe Notes

Adapted from a Taste of Home recipe.

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