Skillet Chicken Burrito Bowls

Author: Sarah Bates | The Chef Next Door

Serves 4-6


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 Dutch oven or 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.

Bon Appétit!