Mexican Chicken and Rice Skillet

Instructions

1. 1

   Dice the yellow onion and red bell pepper, and mince the garlic cloves.

2. 2

   Cut the chicken thighs into bite-sized pieces, seasoning with salt and black pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove and set aside.

4. 4

   In the same skillet, add the diced onion, red bell pepper, and garlic. Sauté until the onion is translucent, about 3 minutes.

5. 5

   Add the chili powder and cumin to the skillet, stirring for 1 minute until fragrant.

6. 6

   Stir in the chicken broth, canned diced tomatoes (with juice), long grain white rice, and frozen corn. Bring to a boil.

7. 7

   Reduce heat to low, cover the skillet, and simmer for 15 minutes.

8. 8

   Add the drained black beans and return the chicken to the skillet. Cover and cook for an additional 5 minutes until the rice is tender and the chicken is cooked through.

9. 9

   Remove from heat and let it sit, covered, for a few minutes before fluffing the rice with a fork.

10. 10

    Garnish with chopped cilantro before serving.