Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil (15ml)
- 1 medium yellow onion, chopped (about 1 cup, 150g)
- 2 cloves garlic, minced
- 1 red bell pepper, chopped (about 1 cup, 150g)
- 1 jalapeño, seeded and minced (optional)
- 1 tbsp chili powder (15ml)
- 1 tsp cumin (5ml)
- 1/2 tsp smoked paprika (2.5ml)
- 1/4 tsp cayenne pepper (optional) (1.25ml)
- 1 (14.5 oz) can diced tomatoes, undrained (411g)
- 1/2 cup chicken broth (120ml)
- 1 tbsp lime juice (15ml)
- Salt and pepper to taste
- 1 cup long-grain white rice (200g)
- 2 cups water (480ml)
- 1 tsp olive oil (5ml)
- 1/2 tsp salt (2.5ml)
- 1 (15 oz) can black beans, rinsed and drained (425g)
- 1 cup corn kernels (fresh, frozen, or canned) (150g)
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese (50g)
- 1/4 cup chopped fresh cilantro (5g)
- Sour cream or Greek yogurt
- Salsa (store-bought or homemade)
- Lime wedges
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and sauté until softened. Add garlic and jalapeño (if using) and cook for 30 seconds more.
- Add chicken to the skillet and cook until browned on all sides. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
- Pour in diced tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
- Stir in lime juice and season with salt and pepper to taste.
- While the chicken is simmering, combine rice, water, olive oil, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is cooked through. Fluff with a fork.
- Divide rice into bowls. Top with chicken mixture, black beans, corn, avocado, cheese, cilantro, sour cream/Greek yogurt, and salsa. Serve with lime wedges.