Chicken Burrito Skillet: A 30 Minute One-Pan Meal

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This Chicken Burrito Skillet will be on your table in 30 minutes or less and is a one-pan meal the whole family will enjoy! A clinical study showed Mazola®​ Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com. February is National Heart Health month, did you know? So, in commemoration, I’m lightening up my meals! I made many swaps to make today’s skillet dish better for you, yet not short on flavor! First, I used Mazola® Corn Oil instead of other cooking oils. Next, I subbed brown rice for white rice. Then, I added black beans for protein and fiber. I used chicken instead of red meat, and then less cheese and sour cream.

To top it off, I added lots of fresh ingredients like Romaine lettuce and tomatoes. We plated it instead of serving it in tortillas to make it even healthier! My family went wild for it! I will definitely be making this again and again! There are so many reasons why I choose to cook with Mazola Corn Oil, and not just during National Heart Health Month. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated fat, like that found in coconut oil, with polyunsaturated fat, like corn oil, to reduce the risk of CVD by 30 percent. The 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. And, according to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil.

Mazola has a high smoke point of 450°F and performs well in a variety of cooking applications, including grilling and stir frying. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, negatively affect the food’s flavor and nutritional value. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com. I know you’re going to be crazy for this easy one-pan meal too! I’ll never complain when I can serve a warm dinner that’s good for my family in under 30 minutes!

Here’s how to make it: First, add your corn oil to a large skillet over the stovetop on medium heat. Next, add chicken chunks with salt and pepper and cook until no longer pink. Next, add instant brown rice, tomato sauce, hot water, and all the seasonings (chili powder, cumin, salt, oregano, onion powder, garlic powder and black pepper). Stir and allow the mixture to come to a boil. Reduce the heat, cover, and let it simmer for about 10-12 minutes, or just until the rice is tender and the liquids have mostly cooked into the mixture.

Chicken Burrito Skillet: A 30 Minute One-Pan Meal

Christine of I Dig Pinterest

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 2 Tbsp. Mazola Corn Oil
• 2 medium chicken breasts
• salt and pepper
• 1 1/2 c. Instant Brown Rice make sure it's Instant
• 8 oz. tomato sauce
• 1 1/4 c. hot water
• 2 tsp. chili powder
• 1 tsp. cumin
• 3/4 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 can black beans rinsed and drained
• 1/2 c. shredded Mexican cheese blend
• Toppings:
• Sliced Olives
• Chopped Romaine lettuce
• Shredded Mexican Cheese blend
• Diced Tomatoes
• Sour Cream

Instructions

 

• First, add your corn oil to a large skillet over the stovetop on medium heat. Next, add chicken chunks, season with salt and pepper and cook until no longer pink.
• Next, add instant brown rice, tomato sauce, hot water, and all the seasonings (chili powder, cumin, salt, oregano, onion powder, garlic powder and black pepper). Stir and allow the mixture to come to a boil. Reduce the heat, cover, and let it simmer on low heat for about 10-12 minutes, or just until the rice is tender and the liquids have mostly cooked into the mixture. 
• Remove the pan from the heat and stir in the rinsed and drained black beans and 1/2 c. shredded Mexican cheese blend. Serve, topped with sliced olives, Romaine lettuce, additional shredded Mexican cheese, sour cream and diced tomatoes. 

This is one of those make-you-feel-good meals because it’s both delicious and nutritious! I couldn’t believe how quickly it came together and you’re going to love how it tastes! This Chicken Burrito Skillet is going in the regular meal rotation, for sure! I hope you get to enjoy it soon!