Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 1 lb. boneless skinless chicken breast (optional; see notes for substitutions)
- 2 cloves garlic (minced)
- 2 tablespoons homemade taco seasoning (sub with your favorite store bought brand but adjust the amount if high in sodium)
- 1 tablespoon tomato paste
- 15 ounces fire roasted diced tomatoes (preferably low sodium)
- 2 cups chicken stock (sub with vegetable broth if desired)
- 1 cup white rice
- 15 ounces black beans (rinsed and drained)
- 1 cup fresh or frozen corn (thawed slightly if frozen)
- 1 cup grated Mexican blend cheese (or your favorite)
- 1/4 cup chopped cilantro (optional; for serving)
- lime wedges (optional; for serving)
Instruction
- Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
- While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
- Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!
