Dairy-Free Skillet Chicken Burrito Bowls

serves 6

1 pound chicken breast, cut into bite sized pieces
1 onion, diced
1 red pepper, diced
2 tablespoons olive oil
15 oz can of pinto beans, rinsed and drained
15 oz can of fire roasted tomatoes
8 oz corn (I used frozen, and did not thaw prior to using)
1 cup Minute brown rice
½ cup salsa
1 cup chicken stock
1 oz taco seasoning
salt and pepper to taste
toppings (optional): avocado, cilantro, tomatoes, shredded lettuce, lime wedges

Heat your oil in a large, nonstick skillet. Add in your onions and pepper, and cook until softened. Add in your chicken, and cook until browned. Stir in the remaining ingredients, cover, and cook on medium-low heat until the stock is absorbed and the chicken and rice are cooked through. Be sure to stir occasionally. Add in more stock if the mixture becomes too dry. Serve with toppings of your choice.