Ingredients
2tbspolive oil
6chicken thighs,boneless skinless
1packettaco seasoning mix,divided
1cupslong grain rice
1½cupschicken broth
1canblack beans,(15 oz), drained
1cantomatoes with juice,(15 oz), diced, I used fire roasted
1cancorn,(8½ oz)
1cupcheddar cheese,shredded
fresh cilantro,chopped
olives,sliced
1avocado
Preparation
In a large skillet add the olive oil. Rub the chicken in the 1 Tablespoon Taco Seasoning. Cook over medium high heat until cooked throughout. Remove and set aside on a plate covered in foil.
Add the rice, chicken broth, black beans, tomatoes, corn and remaining taco seasoning. Bring to a boil, reduce heat and cover for 20 to 25 minutes until all of the liquid is absorbed.
Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees F.
Top with cheddar cheese and heat until melted. Top with optional toppings.
