Easy Tex-Mex Chicken and Rice Burrito Skillet | Simple Camper Stove Cooking

Imagine all the bold, zesty flavors of a classic burrito, transformed into a warm, cheesy, one-skillet meal that’s ready in about 30 minutes—this is the ultimate easy dinner for your RV adventures. This Tex-Mex Chicken and Rice Burrito Skillet combines tender chicken, hearty rice and beans, and gooey melted cheese all in one pan for the easiest cleanup. It’s the kind of meal that satisfies everyone at the table, and it’s even better the next day for leftovers.

This beginner-friendly recipe is designed for life on the road, using mostly pantry ingredients that are easy to store. While it’s quick and delicious on your RV stovetop, the real flavor magic happens when you cook it on your gas grill or charcoal grill. The gentle, even heat helps the flavors meld together perfectly and can add a subtle smoky depth to the dish. Perfect for a satisfying dinner after a day of exploring, wherever your travels take you.

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Instructions

1. Prep your grill or stovetop. If using a grill, preheat your gas or charcoal grill to medium heat. Place a large, deep cast-iron skillet or a heavy-bottomed pan on the grill grates or stovetop to heat up.
2. Cook the chicken. Season the chicken pieces with salt and pepper. Heat 1 tablespoon of oil in the hot skillet. Add the chicken in a single layer and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Toast the rice. In the same skillet, heat the remaining 1 tablespoon of oil. Add the uncooked rice and cook for 1-2 minutes, stirring frequently, until it is lightly browned and fragrant. This step adds a nice nutty flavor to the dish.
4. Build the sauce. Stir in the black beans, diced tomatoes with green chiles (with their juices), cumin, chili powder, garlic powder, and onion powder. Pour in the chicken broth and stir to combine. Bring the mixture to a boil.
5. Simmer the skillet. Gently nestle the browned chicken pieces on top of the rice mixture (do not stir them in). Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes, until the rice is tender and has absorbed the liquid.
6. Melt the cheese. Once the rice is cooked, remove the skillet from the heat. Stir in half of the shredded cheese until it melts into the mixture, then sprinkle the remaining cheese evenly over the top. Cover the skillet again and let it sit for 5 minutes to allow the cheese to melt into a gooey, delicious layer.
7. Serve. Top with your favorite garnishes like fresh tomato, green onions, cilantro, and a dollop of sour cream or avocado.

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Tips for the Perfect Burrito Skillet

• Get that smoky flavor: For an extra layer of flavor, cook this skillet on a charcoal grill. The smoke adds a depth you can’t get from a stovetop. If using a gas grill, a smoker box with wood chips can create a similar effect.
• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own cheese from a block ensures a creamy, perfectly melted texture.
• Don’t overcook the chicken: The chicken will continue to cook in the simmering rice, so it’s fine if it’s just browned on the outside when you remove it from the skillet initially.
• Customize the heat: Use mild, medium, or hot diced tomatoes with green chiles to control the spice level. You can also add extra chili powder or a dash of cayenne pepper for more kick.

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Delicious Variations

• Add extra veggies: For more color and nutrition, add a diced bell pepper or a cup of frozen corn along with the beans.
• Change the protein: Swap the chicken for leftover rotisserie chicken, ground turkey, or beef.
• Southwest Style: Add a teaspoon of smoked paprika to the spice mix for a deeper, more robust flavor.
• Low-Carb Option: Swap the rice for cauliflower rice for a lighter version.

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Storage & Reheating Instructions

To store leftovers: Let the skillet cool completely, then transfer the mixture to an airtight container. It will keep well in the refrigerator for up to 3 days.

To reheat: The best way to reheat is on the stovetop over medium-low heat. Add a splash of water or chicken broth to loosen it up. You can also microwave individual portions.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions (FAQ)