One Pot Southwest Chicken and Rice

· 1 ½ lbs boneless skinless chicken breasts, diced

· 2 TBSP olive oil, divided

· 2 TBSP fajita seasoning

· 1 TBSP butter

· 1 medium yellow onion, diced

· 1 red bell pepper, diced

· 1 green bell pepper, diced

· 3 cloves garlic, minced

· 15 ounce can diced fire roasted tomatoes

· 15 ounce can black beans drained and rinsed

· 1 tsp chili powder

· ½ tsp smoked paprika

· ½ tsp cumin

· ½ tsp coriander

· 2 ¼ cups chicken broth

· 1 cup dry white rice

· 1 ½ cups cheddar cheese

· 2 TBSP cilantro

· 2 TBSP lime juice

· 1 8 oz can corn, drained

• Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 Tbsp olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.

• To same pot, add remaining 1 Tbsp olive oil and butter. Add onion, and both bell peppers and cook 3-4 minutes, until softened. Add garlic and cook another 30 seconds or so, until fragrant.

• Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.

• Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.

• Fluff rice with a fork, then stir in 1 cup cheese, cilantro, lime juice, corn, and cooked chicken. Top with remaining 1/2 cup cheese, cover and let sit a few minutes, until cheese is melted.