Ingredients

• boneless chicken breasts - 1 lb
• olive oil - 2 tbsp
• yellow onion, diced - 1
• garlic cloves, minced - 3
• bell pepper, diced - 1
• long-grain white rice - 1 cup
• chicken broth - 2 cups
• diced tomatoes with green chilies - 1 can (10 oz)
• black beans, drained and rinsed - 1 can (15 oz)
• frozen corn - 1 cup
• chili powder - 1 tsp
• cumin - 1 tsp
• salt - 1 tsp
• black pepper - ½ tsp
• shredded cheddar cheese - 1 cup
• chopped fresh cilantro - ¼ cup

Instructions

1. 1.

   Preheat oven to 375°F (190°C).

2. 2.

   Heat olive oil in a large skillet over medium heat.

3. 3.

   Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

4. 4.

   In the same skillet, add diced onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.

5. 5.

   Stir in the rice, chicken broth, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, salt, and black pepper.

6. 6.

   Bring the mixture to a simmer, then transfer to a greased 9x13 inch baking dish.

7. 7.

   Slice the cooked chicken and arrange on top of the rice mixture.

8. 8.

   Cover with aluminum foil and bake for 25 minutes.

9. 9.

   Remove foil, sprinkle with shredded cheddar cheese, and bake for an additional 10 minutes or until the cheese is melted and bubbly.

10. 10.

    Garnish with chopped cilantro before serving.

Nutritional Facts