Ingredients:

  • 1.5 lbs chicken breasts: Cut into 1 inch pieces.
  • 1 tsp kosher salt
  • 1/2 tsp black pepper: Freshly cracked is best.
  • 2 tbsp neutral oil: Avocado or vegetable oil.
  • 1 medium yellow onion: Diced finely.
  • 1 red bell pepper: Diced.
  • 3 cloves garlic: Minced.
  • 1 tbsp chili powder: The primary flavor driver.
  • 1 tsp cumin: For earthy depth.
  • 1 tsp smoked paprika: For a woody, red hue.
  • 1 cup long grain white rice: Rinsed until clear.
  • 15 oz black beans: Drained and rinsed.
  • 1 cup sweet corn: Frozen or canned works.
  • 10 oz diced tomatoes with green chilies: Do not drain.
  • 1.5 cups chicken stock: Low sodium.
  • 1 cup Mexican blend cheese: Shredded.
  • Fresh cilantro: Chopped for garnish.
  • 1 lime: Cut into wedges.

Instructions:

  1. Prep the chicken. Season the 1.5 lbs chicken pieces with 1 tsp salt and 1/2 tsp pepper.
  2. Sear the protein. Heat 2 tbsp oil in your pan over medium high heat and brown the chicken 5 minutes until golden and opaque.
  3. Sauté aromatics. Remove chicken from the pan and add the diced onion and red bell pepper, cooking 4 minutes until softened and fragrant.
  4. Bloom the spices. Add the 3 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
  5. Toast the rice. Stir in the 1 cup rinsed white rice and cook for 1 minute until the edges look translucent.
  6. Combine ingredients. Add the black beans, corn, diced tomatoes (with juice), chicken stock, and the browned chicken back into the pan.
  7. Simmer it down. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18 minutes until the liquid is fully absorbed.
  8. Steam and rest. Remove from heat and let the pan sit, covered, for 5 minutes.
  9. Add the finish. Sprinkle the 1 cup shredded cheese over the top and cover for 2 minutes until the cheese is bubbly and melted.
  10. Serve and garnish. Top with fresh cilantro and serve with lime wedges for a bright, acidic pop.