Tender chicken with black beans, corn, and rice infused with robust Southwest spices and fresh garnishes.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
→ Vegetables
02 - 1 large red bell pepper, diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen or canned sweet corn, drained
06 - 1 can black beans (15 oz), drained and rinsed
07 - 1 can diced tomatoes with green chilies (15 oz)
→ Grains
08 - 1 cup long-grain white rice, rinsed
→ Liquids
09 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tablespoons olive oil
11 - 1½ teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon ground black pepper
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced green onions
19 - Lime wedges
20 - Shredded cheddar or Monterey Jack cheese
# Step-by-Step Instructions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook 3–4 minutes until lightly browned. Remove and set aside.
02 - In the same pot, add onion and bell pepper. Cook 3–4 minutes until softened, then stir in garlic and cook 1 additional minute.
03 - Add rice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the vegetables. Toast for 1 minute until fragrant.
04 - Return chicken to the pot. Stir in diced tomatoes with juices, black beans, corn, and chicken broth. Mix thoroughly.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid absorbed.
06 - Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
07 - Serve hot, topped with cilantro, green onions, lime wedges, and cheese if desired.
