1 cup long-grain white rice
1¾ cups chicken broth
1 can (10 oz.) diced tomatoes with green chiles
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (15 oz.) black beans, drained and rinsed
2 Tbsp. taco seasoning
1 cup frozen corn kernels
1 bag (8 oz.) Mexican cheese blend, shredded and divided
1 avocado, chopped
2 Tbsp. fresh cilantro, chopped
Tortilla chips, to serve
Cook the Base: In a large deep skillet over high heat, add rice, broth, and tomatoes. Bring to a boil.
Add Protein: Stir in chicken, black beans, and taco seasoning. Reduce heat to a simmer, cover, and cook for 15-20 minutes until rice is tender and chicken reaches 165°F.
Finish & Serve: Stir in corn and 1 cup of cheese. Sprinkle remaining cheese on top, cover, and cook for 5 minutes until melted.
Garnish: Top with avocado and cilantro. Serve with tortilla chips.
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