Ingredients:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups water
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Directions:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Reduce heat to medium and add onion, red bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Add rice, diced tomatoes (undrained), black beans, corn, chili powder, cumin, smoked paprika, cayenne pepper, and water to the skillet. Stir to combine.
- Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
- Stir in cooked chicken and heat through. Serve hot with chopped cilantro, if desired.
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