Ingredients

• 1 1/2 lbs. boneless skinless chicken breast, diced into bite-sized pieces
• 2 Tbsp olive oil, divided
• 1 (1 oz) packet fajita seasoning mix
• 1 Tbsp butter
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 15 oz can fire-roasted diced tomatoes
• 15 oz black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 2 1/4 cups reduced-sodium chicken broth
• 1 cup dry long grain white rice
• 1 1/2 cups shredded Mexican blend cheese
• 1/4 cup fresh cilantro, minced
• 2 Tbsp lime juice (fresh if possible)
• 8 oz can corn, drained

Instructions

1. Place a large, heavy-bottomed pot with a lid over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the diced chicken and sprinkle evenly with the fajita seasoning. Stir and cook for 6–8 minutes, until the chicken is cooked through and lightly browned. Transfer the chicken to a plate and loosely cover to keep warm.
2. In the same pot, add the remaining tablespoon of olive oil along with the butter. Add the diced onion and both bell peppers. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the fire-roasted tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth to the pot. Stir well to combine, then mix in the rice.
4. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20–23 minutes. Stir halfway through cooking. When the liquid has absorbed and the rice is tender, remove the pot from the heat.
5. Gently fluff the rice with a fork. Stir in 1 cup of the shredded cheese, the cilantro, lime juice, corn, and the cooked chicken. Sprinkle the remaining 1/2 cup of cheese over the top, cover the pot, and let it sit for a few minutes until the cheese melts.

• If your stovetop has uneven heat, consider moving the pot to a lower-output burner while the rice simmers to prevent sticking or scorching.
• Prefer using the oven? During step 4, instead of simmering on the stovetop, cover the pot and bake at 350°F for 35–45 minutes. Continue with step 5 once baked.