Chicken and Black Bean Burritos

Utensils: electric skillet and 3 quart saucepan

1box (7.6 oz) Old El Paso® Spanish rice
1lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1package (1 oz) Old El Paso® taco seasoning mix
2/3cup water
1can (15 oz) Progresso® black beans, drained, rinsed
1medium red bell pepper, chopped (1 cup)
1/3cup sliced green onions (about 5 medium)
1/2cup chopped fresh cilantro
1package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend
(6 oz)Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired.

In 3-quart saucepan, make rice as directed on package, omitting butter. Heat skillet to medium heat (350) 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed. Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.