one15 ounce canblack beans drained and rinsed well
1cupcornfresh, canned or frozen
one113 ml canchopped green chilies
2cupsMonterey Jack shredded cheese
cilantrochopped
Instructions
Mix the rice with the hot chicken broth in a large liquid measuring cup and let sit while you prepare the rest of the dish.
Season the diced chicken breast with salt and pepper and set aside.
Heat the olive oil in a large lidded saucepan pan and add the onions. Saute until tender crisp. Add in the chicken breast and saute until all sides of the chicken are browned.
Add the garlic and saute until browned and fragrant, around 2 minutes. Sprinkle in the chili powder, cumin, oregano, and paprika. Stir the chicken mixture to heat the spices until fragrant.
Pour in the rice mixture and scrape any browned bits off the bottom of the pan.
Add the diced tomatoes, beans, corn, and chilies. Stir well.
Cover the pan with a lid and reduce the heat to low. Simmer for 10 minutes, then stir, making sure that nothing is sticking to the bottom of the pan. Cover and let cook again for another 10 minutes until the liquid has been absorbed and the rice is tender.
Remove from the heat. Sprinkle the shredded cheese over top, followed by the cilantro. Place the lid back on top and let the cheese melt.