Chicken Burrito Skillet

• 2 tablespoons Wesson(R) Pure Canola Oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped yellow onion
• 2 tablespoons taco seasoning mix
• 1 (15 ounce) can Rosarita(R) Premium Whole Black Beans, drained, rinsed
• 1 (10 ounce) can Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
• 1 cup water
• 1 1/4 cups instant brown rice, uncooked
• 1 cup shredded Cheddar and Monterey Jack cheese blend
• Chopped cilantro (optional)

1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

canola oil, chicken breasts, yellow onion, taco, black beans, tomatoes, water, instant brown rice, cilantro

Taken from www.allrecipes.com/recipe/245517/chicken-burrito-skillet/ (may not work)