1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 tbsp butter
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1-15-ounce can black beans, drained and rinsed
1 -15-ounce can corn, drained
1 cup salsa
1-14 ounce can chicken broth
1 cup long-grain white rice
1/2 cup shredded cheddar cheese
Fresh cilantro, for garnish (optional)
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, chili powder, cumin, paprika, and onion powder. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add butter then the diced onion, bell pepper, and minced garlic. Cook for 3-4 minutes, or until softened. Stir in the black beans, corn, salsa, chicken broth, and rice. Bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir a couple of times and if needed add more liquid to cook rice fully. Slice the cooked chicken breasts into strips and return them to the skillet, stirring to combine with the rice mixture. Sprinkle shredded cheddar cheese over the top and cover until melted. Garnish with fresh cilantro
