Ingredients
Scale
Before diving into the cooking process, let’s gather our ingredients. Here’s what you’ll need:
- 1 lb boneless, skinless chicken thighs, diced
- 1 cup long-grain rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and sauté until browned (5-7 minutes).
- Add onion and garlic, sauté for 2-3 minutes until the onion is translucent.
- Stir in rice, black beans, corn, diced tomatoes, and chicken broth. Add taco seasoning and combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is cooked.
- Remove from heat, fluff the rice with a fork, garnish with cilantro, and serve warm.
Notes
- Feel free to customize with your favorite vegetables or spices.
- This dish can be made ahead and reheated for easy meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free