One-pan, Pantry-stop, Chicken Burrito Skillet

Ingredients:

• 2 tablespoons olive oil
• 1 pound rotisserie chicken breasts, cut into bite-size pieces
• 1 small yellow onion, chopped
• Kosher salt
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 can (15 oz) Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 1/2 cups water
• 1-1/4 cups white rice, uncooked
• 1 cup shredded Cheddar, taco cheese blend, or Monterey Jack cheese blend
• Chopped cilantro, optional

Directions:

1. Heat oil in large skillet over medium-high heat. Add onion and season with salt. Stir about 3-4 or until onions start to soften. Add spices; cook 2 minutes more. Stir in chicken, 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.