Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions:

  1. In a bowl, combine olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Add chicken thighs, ensuring they're evenly coated. Let marinate for 15 minutes.
  2. Heat a large skillet over medium heat. Add onions and red bell pepper, sauté until softened (about 5 minutes).
  3. Increase heat to medium-high. Add marinated chicken to the skillet. Sauté for 6-7 minutes per side or until browned and cooked through.
  4. In the same skillet, add garlic and sauté for 1 minute until fragrant. Stir in rice, then add chicken broth, corn, black beans, and diced tomatoes. Bring to a simmer.
  5. Return the chicken to the skillet, nestling it into the rice. Cover and simmer for 20-25 minutes, or until rice is cooked.
  6. Fluff rice with a fork; squeeze lime juice on top and garnish with fresh cilantro. Serve hot!