Ingredients

The following ingredients have 6 Servings
  • 4 Teaspoons Chili Powder
  • 2 Teaspoons Salt
  • 2 ¼ Teaspoons Smoked Paprika
  • 2 Teaspoons Granulated Sugar
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • ¼ Teaspoon Cayenne
  • 1 ¼ Teaspoon Cumin
  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Canola Oil (, divided)
  • 1 Tablespoon Cornstarch
  • 1 Cup Brown Rice ((white is fine too))
  • 1 Cup Chicken Broth
  • 1 Cup Water
  • 1 1/2 Tablespoons Lime Juice
  • ½ Teaspoon Salt
  • 4 ounce Can Diced Green Chiles
  • 2 Tomatoes (chopped)
  • 1 ½ Cups Corn
  • 1 15 ounce Can Black Beans (drained)
  • ¾ Cup Shredded Mexican Cheese Blend
  • Avocado
  • Cilantro (for garnish)

Instruction

  • Mix together the spices called for in the seasoning blend.
  • In a ziploc, add the chicken, cornstarch and 2 Tablespoons of the seasoning blend.
  • Seal the bag and shake to coat the chicken.
  • Heat a high sided skillet over high heat and add one tablespoon oil.
  • Once the oil is shimmering, add the chicken and turn down to low heat.
  • Cook about 6-7 minutes, flip over and continue cooking until cooked through, about 4-6 minutes.
  • Remove the chicken to a plate and tent with foil.
  • Place the skillet back on the burner and turn to medium heat.
  • Add the remaining oil and the rice.
  • Cook, stirring occasionally for 2 minutes.
  • Add the broth, water, remaining seasoning blend, salt, lime juice and diced green chiles.
  • Bring to a boil then turn to low, place the lid on the skillet and cook for 45 minutes for brown and 20-30 minutes for white rice.
  • Remove the lid, add the beans, corn, cheese and tomatoes. Season to taste, and stir.
  • Add the chicken on top and place the lid on to cook for another 10 minutes to bring everything to temperature.
  • Serve with fresh avocado and cilantro.