Tex Mex Chicken And Rice

Ingredients

• 2 tablespoons olive oil (divided)
• 1 1/2 pounds chicken thighs (boneless skinless cut into bite sized pieces)
• 2 tablespoons Tex Mex seasoning
• 2 tablespoons butter (unsalted)
• 1 large onion (chopped)
• 2 medium bell peppers (red and green, chopped)
• 4 cloves garlic (minced)
• 15 ounce fire roasted tomatoes ((1 can diced))
• 15 ounce black beans (drained and rinsed)
• 8 ounces corn (canned or frozen, drained if canned)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 1/2 cups chicken broth (low sodium or no sodium added)
• 1 cup long grain rice (such as Jasmine or Basmati)
• 1 1/2 cup Monterey Jack cheese (shredded)
• 2 tablespoons fresh cilantro (chopped)
• 1 lime (cut in wedges for serving)

Instructions

1. 1

   Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.

2. 2

   Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.

3. 3

   Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.

4. 4

   Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.