This delicious Chicken Burrito skillet recipe first published by readyseteat.com, is a great rendition of one our favorite ethnic cuisine: MEXICAN! Mexican food is an American favorite and for good reason: it is vibrant, fresh and fun. It is also colorful, spicy and uses an amazing array of delicious ingredients such as chilies, both fresh and dried, tomatoes, limes, coriander, red onion, avocado, and corn. Mexican cooking is packed with flavor; among the herbs and spices that give it its distinct kick are oregano, cilantro, cinnamon and cocoa. Garlic, onions, lemons and limes are also frequently used. It’s hard to mess up a recipe with these ingredients!
There’s a common misconception that Mexican food is both spicy and heavy, but if you balance the earthy and savory ingredients (beans, cheese, guacamole) with the fresh ingredients (cilantro, tomatoes, citrus) you will strike a balance that even the most critical palette won’t deny.
What makes Mexican food even better, is that it’s cheap and easy to duplicate your favorite restaurant meals in the comfort of your own kitchen. Mexican food is so popular that nowadays, grocery stores have an entire aisle dedicated solely to Mexican spices, ingredients and boxed meals so it’s even easier to find authentic ingredients without roaming all over the grocery store for hours.
Did you know that we have the Mexicans to thank for many of what we consider American meats, spices and dishes? Avocados, peanuts, squash, garlic, sugar cane, and cilantro were native to Mexico until conquistadors brought them over to the New World. The Spaniards also brought livestock and dairy products like cheese. Pigs, cows, and sheep had never been seen before in the New World. Can you imagine?!
Conquistadors also brought foreign produce back to Mexico from the New World. Until the conquistadors arrived, there was no wheat in Mexico. Even today, burritos are scarce in southern Mexico, where tortillas are made with corn which is the traditional way. Colonization also brought cuisines and cooking techniques from the Caribbean, Portugal, West Africa, and South America.
Add all of those influence up and you have several variations of what we think of as today’s Mexican fare. Of course, depending on where you go, the geographical variations of Mexican food can be very, very different. We also see a lot of what is referred to as “Tex-Mex” is southern US which is heavily influenced by Texan cuisine and cooking techniques.
2 tablespoons 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 can Rosarita® Premium Whole Black Beans, drained, rinsed
1 can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1-1/4 cups instant brown rice, uncooked
Chopped cilantro, optional
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.
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.
How easy is that?! I’m a huge fan of “dump” recipes- recipes where you basically dump it all together and cook it. Enjoy your Mexican fiesta!
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