Cheesy Chicken Taco Rice

Ingredients

• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 tablespoon olive oil, preferably extra-virgin
• 1 packet taco seasoning (about 1 ounce)
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 cup shredded cheddar cheese, freshly shredded
• 1/2 cup sour cream
• 1/4 cup salsa
• Chopped fresh cilantro
• Diced tomatoes
• Sliced jalapeños (optional)
• Chopped green onions

Instructions

1. In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and sauté for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
2. Sprinkle the taco seasoning over the chicken, stirring well to coat. Cook for another minute to allow the flavors to meld.
3. Add the rice to the skillet, stirring to combine with the chicken and seasoning.
4. Pour in the chicken broth, then add the black beans and corn. Stir well and bring to a simmer.
5. Cover the skillet with a lid, reduce the heat to low, and cook for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
6. Once the rice is cooked, remove the skillet from the heat. Stir in the cheddar cheese, sour cream, and salsa until the cheese is melted and the mixture is creamy.
7. Top with fresh cilantro, diced tomatoes, jalapeños, and green onions as desired before serving.