One Pan Southwest Chicken and Rice

Mix all of the spices together in a small bowl and set aside

Heat a large sauté pan that has a lid over medium high heat. Add 1 tablespoon of oil and let that heat through for 1 minute.

Add the shredded chicken and evenly sprinkle half of the seasoning mixture over the top and stir. Cook for 2 minutes until it is heated through.

Transfer to a plate and cover so it stays warm.

To the same pan, add the remaining tablespoon of oil and add a glob of butter. Add diced onions and bell peppers. Cook over medium heat for about 4-5 minutes until softened. Add garlic cloves and cook for an additional minute, stirring frequently until quite fragrant.

Add tomatoes, black beans, remaining spice mixture, salt, and chicken broth. Stir together well and then stir in the rice.

Bring to a boil over medium heat and cover with a lid, reducing the heat to low and simmering for about 15 minutes, stirring halfway through. When no excess liquid remains and the rice has become tender, turn off and remove the from heat.

Fluff the rice with a fork or a wooden spoon/spatula and stir in half of the cheese. Add fresh cilantro, lime juice, corn, and cooked chicken.

Top with the remaining cheese, cover and let everything sit for a few minutes, until the cheese has melted.

Serve and top off with extra cilantro, lime wedges, crushed tortilla chips and a dollop of sour cream or yogurt if you'd like.

Enjoy!