Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp neutral oil (avocado or vegetable)
  • 1 cup long-grain white rice, rinsed
  • 1/2 medium yellow onion, finely diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 10 oz diced tomatoes with green chiles, undrained
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh lime, cut into wedges

Instructions:

  1. In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat a 12-inch deep skillet over medium-high heat with the neutral oil. Add the chicken in a single layer and sear until browned on all sides (about 5-6 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened, scraping up the browned bits (fond) from the bottom of the pan.
  4. Add the rinsed rice and 2 cloves of garlic to the skillet. Toast the rice for 2 minutes, stirring constantly, until the grains are fragrant and nutty like popcorn.
  5. Stir in the diced tomatoes with chiles, chicken broth, black beans, and corn. Return the chicken and any accumulated juices to the pan.
  6. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes, or until the liquid is absorbed and rice is tender.
  7. Remove from heat. Sprinkle the shredded cheese over the top, cover for 1 minute to melt, then garnish with cilantro and lime wedges before serving.