Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 6 chicken thighs (boneless, skinless)
  • 1 packet McCormick® Organics Taco Seasoning Mix (divided)
  • 1 cups long grain rice
  • 1 1/2 cups chicken broth
  • 1 can black beans (15 ounce, drained)
  • 1 can diced tomatoes with juice (I used fire roasted) (15 ounce)
  • 1 can corn (8.5 ounce)
  • 1 cup shredded cheddar cheese
  • fresh cilantro (chopped)
  • sliced olives
  • 1 avocado

Instruction

  • In a large skillet add the olive oil. Rub the chicken in the 1 Tablespoon Taco Seasoning. Cook over medium high heat until cooked throughout. Remove and set aside on a plate covered in foil.
  • Add the rice, chicken broth, black beans, tomatoes, corn and remaining taco seasoning. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed. Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees.
  • Top with cheddar cheese and heat until melted. (You can also broil for a minute.) Top with optional toppings.