3 tablespoons of olive oil, plus additional if needed
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
Fresh ground pepper, to taste
1/2 cup of diced onion
1/2 cup diced red bell pepper
1 jalapeno, seeded and diced (optional)
1 cup long grain or jasmine rice, uncooked
1 (14.5-ounce) can of diced tomatoes
2 1/2 cups low-sodium chicken broth
1 (15-ounce) can of black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 cup frozen corn (do not thaw)
1 1/2 cups shredded cheese (cheddar, Jack, or a combination of both)
3 green onions, chopped
Optional toppings: salsa, avocado, sour cream, cilantro
Instructions:
Full recipe from : yummly.com
Heat oil in a 12-inch saute pan over medium-high heat. Add the chicken to the pan and season with salt and fresh ground pepper. Cook, stirring frequently, for about 5 minutes or until the chicken is lightly browned. It isn’t necessary for the chicken to be completely cooked through at this point. Use a slotted spoon to transfer the chicken to a dish and set aside.
Add additional oil to the pan, if needed. Add the onion, red bell pepper, and jalapeno (if using) to the pan. Cook and stir for a couple of minutes and then add minced garlic. Cook for another minute or two, until the veggies have softened. Add uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in the diced tomatoes, chicken broth, black beans and all seasonings. Bring the mixture to a boil, then reduce heat, cover and simmer for 15 minutes.
Remove the cover and stir in the frozen corn. Cook, covered, for another 5 minutes.
Remove the cover and sprinkle cheese over the top. Cover and cook over low heat until the cheese has melted.
Sprinkle with chopped green onion and serve with your choice of toppings.
