Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1.5 cups low-sodium chicken broth
  • 15 oz black beans, drained and rinsed
  • 1 cup sweet corn, frozen or canned
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 0.5 cup shredded Monterey Jack cheese

Instructions:

  1. Heat olive oil in a large deep skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, approximately 5 minutes.
  2. Add the diced onion and red bell pepper to the skillet. Sauté for 3–4 minutes until onions are translucent, then stir in minced garlic for the final 30 seconds.
  3. Add the rinsed rice, smoked paprika, cumin, and chili powder to the pan. Stir for 1–2 minutes to lightly toast the rice and bloom the spices.
  4. Pour in the chicken broth, black beans, and corn. Stir once to combine. Bring the mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
  5. Simmer undisturbed for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
  6. Remove from heat and let sit covered for 5 minutes. Remove lid, fluff with a fork, and stir in the lime juice, fresh cilantro, and shredded cheese before serving.