Fast and easy to make, these Skillet Chicken Burrito Bowls will quickly become a favorite
in your house! Hearty and full of flavor, they are the perfect weeknight meal.
We've had this discussion before, but you know that I know that you know how busy our weeknights are. Did you follow me there? I think I may have actually lost myself HAHA. But you get my point. We are all busy during the week, and we all appreciate coming home to a delicious home cooked meal after a long day. Now that doesn't mean we have to spend hours in the kitchen cooking this meal, especially when you see how quick and easy these Skillet Chicken Burrito Bowls are to make.
This dish is my take on the Red Gold® slow cooker version of chicken burrito bowls. Using shredded rotisserie chicken saves a ton of time and everything cooks in one pan in about 15 minutes. I take another shortcut by using precooked rice that just needs to be warmed up for a few minutes in the microwave. Dinner can be on the table in less than 30 minutes!
Getting back to Red Gold, you already know how much I love this company. I am so fortunate to be able to partner with them because I love what they do and what they stand for. Adding one more reason to love them is their Crush Hunger campaign, in partnership with Feeding America. During the month of October, for every can of Red Gold tomatoes you buy, Red Gold will donate one meal to a family in need!
Red Gold’s goal is to donate 1.7 million meals to Feeding America food banks across the country. You can help spread the word by showing your family and friends on social media how you #HelpCrushHunger. By sharing and using the hashtag #HelpCrushHunger, you’ll be entered to win a Red Gold Family Meat Kit and a $100 donation in your name to a food bank in your community. Learn more about the #HelpCrushHunger campaign here.
Now, let's make dinner!
Skillet Chicken Burrito Bowls
Author: Sarah Bates | The Chef Next Door
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14.5 ounce can Red Gold® Petite Diced Tomatoes & Green Chilies
15 ounce can black beans, rinsed and drained
1 1/2 cups low sodium chicken broth
1 cup frozen corn
1 teaspoon cumin
1/2 teaspoon garlic powder
2 cups shredded rotisserie chicken
Hot cooked white rice
Chopped cilantro and salsa, for garnish
To a large skillet, add the diced tomatoes, black beans, chicken broth, corn, cumin and garlic powder and bring to a boil over medium-high heat. Turn the heat down and simmer for 10 minutes. Add in the shredded chicken and season with salt and pepper. Cook until the chicken is warmed through and some of the liquid has evaporated.
Place a helping of the cooked rice in each of four bowls, then top with with the some of the chicken mixture. Sprinkle with chopped cilantro and serve with salsa on the side.
I am proud to be a Red Gold® Brand Ambassador and thank them for sponsoring this post! All opinions, as always, are my own.