Southwest Chicken Corn Rice Skillet

Ingredients

• 455 g chicken breast, cut into bite-sized pieces
• 15 ml olive oil
• 5 ml chili powder
• salt
• black pepper
• 190 g rice
• 480 ml chicken broth
• 170 g corn kernels
• 85 g black beans
• 120 ml salsa plus 60 g shredded cheddar and 6 g chopped cilantro

Method

1. Step 1

   Cut the chicken breast into bite-sized pieces and season it with salt, black pepper, and chili powder.

2. Step 2

   Heat the olive oil in a large deep skillet over medium heat, add the protein, and cook it for 4 to 5 minutes until browned.

3. Step 3

   Stir in the rice and cook it for 30 seconds so it is coated in the pan juices.

4. Step 4

   Pour in the chicken broth, bring the skillet to a boil, and cover it.

5. Step 5

   Cook the skillet over low heat for 12 minutes.

6. Step 6

   Add 170 g corn kernels and 85 g black beans, cover the skillet again, and cook it for 4 to 5 minutes until the rice is tender.

7. Step 7

   Stir in 120 ml salsa plus 60 g shredded cheddar and 6 g chopped cilantro, fluff the rice with a fork, and spoon the skillet into bowls.