Description

Make this delicious Mexican dish the way it is or tailor it to your own tastes. Variations include chopped bell peppers, diced canned green chilies, or corn. Before eating, serve with your choice of toppings. Serve with tortillas or corn chips, if desired

Ingredients

• 1 lb. boneless, skinless chicken breasts, diced into bite sized pieces
• 3 T. olive oil
• 1/4 c. diced yellow onion
• 1 c. uncooked extra-long grain rice
• 14.5 oz. can diced tomatoes, drained
• 15 oz. can black or pinto beans, drained, rinsed and drained again
• 1/2 t. garlic powder
• 1/2 t. chili powder
• 1 t. cumin
• 2 1/2 c. low-sodium chicken broth/stock
• 2 c. Colby Jack, Monterey Jack or Cheddar cheese
• 1 t. kosher salt, or to taste
• 1/2 t. freshly ground black pepper, or to taste
• Toppings:
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole
• salsa
• chopped lettuce
• cilantro

Steps

1. Wash chicken and pat dry with paper towels; dice.
2. Sauté onions in 2 T. olive oil until onions start to soften.
3. Season diced chicken with 1 t. kosher salt and 1/2 t. black pepper.