Loading...

Cook the Rice: In a medium saucepan, combine the long-grain white rice, 2 cups of chicken broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Prepare Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Cook Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.

Sauté Aromatics: If needed, add a small splash more olive oil to the same skillet. Add the finely diced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.

Combine Black Beans & Corn: Stir in the rinsed and drained black beans and the drained canned corn. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through.

Finish Chicken Mixture: Return the cooked chicken to the skillet with the black bean and corn mixture. Pour in the 1/2 cup of chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce slightly thickens.

Add Freshness: Remove the skillet from the heat. Stir in the 1 tablespoon of freshly squeezed lime juice and 1/4 cup of chopped fresh cilantro.

Assemble Bowls: Divide the cooked rice evenly among 4 serving bowls. Spoon the spicy chicken, black bean, and corn mixture over the rice in each bowl.

Garnish and Serve: Garnish each bowl with desired optional toppings such as diced avocado, a dollop of sour cream or Greek yogurt, thinly sliced jalapeño, and extra fresh cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.


Cook the Rice: In a medium saucepan, combine the long-grain white rice, 2 cups of chicken broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Prepare Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Cook Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.

Sauté Aromatics: If needed, add a small splash more olive oil to the same skillet. Add the finely diced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.

Combine Black Beans & Corn: Stir in the rinsed and drained black beans and the drained canned corn. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through.

Finish Chicken Mixture: Return the cooked chicken to the skillet with the black bean and corn mixture. Pour in the 1/2 cup of chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce slightly thickens.

Add Freshness: Remove the skillet from the heat. Stir in the 1 tablespoon of freshly squeezed lime juice and 1/4 cup of chopped fresh cilantro.

Assemble Bowls: Divide the cooked rice evenly among 4 serving bowls. Spoon the spicy chicken, black bean, and corn mixture over the rice in each bowl.

Garnish and Serve: Garnish each bowl with desired optional toppings such as diced avocado, a dollop of sour cream or Greek yogurt, thinly sliced jalapeño, and extra fresh cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
