Chicken Burrito Skillet - cooking recipe

Ingredients

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)

Preparation

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.