- 2 tablespoons ground cumin
- 2 teaspoons garlic salt
- 2 teaspoons ground dried chipotle pepper
- 2 teaspoons paprika
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (15 ounce) can black beans
- 1 (8 ounce) can whole kernel corn
- 2 pounds skinless, boneless chicken breast meat – cut into cubes
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 cup uncooked instant rice
- 1 cup grated Cheddar cheese
- Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
- Put chicken in the bag with the remaining seasoning; shake to coat.
- Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
- Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
- Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.