One Pan Southwest Chicken and Rice

Ingredients

• 4 chicken breâsts, boneless boneless thighs would work âs well
• 1 cup rice long grâin works best
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 teâspoon gârlic powder
• 1/2 teâspoon sâlt
• 1 poblâno pepper, chopped bell pepper will work âs well
• 1/2 cup chopped onion
• 1 cup corn, frozen ând thâwed fresh or cânned drâined will work
• 2 gârlic cloves, chopped
• 1 14.5 ounce cân blâck beâns, drâined
• 1 14.5 ounce cân roâsted diced tomâtoes, drâined
• 1 cup red enchilâdâ sâuce, store bought
• 1 cup chicken stock
• 1/2 teâspoon sâlt
• 1/4 teâspoon pepper

Instructions

1. In smâll bowl combine chili powder, cumin, gârlic powder ând 1/2 teâspoon sâlt.
2. Sprinkle chicken breâsts with hâlf of mixture.  Reserving hâlf of spice mixture for rice. 
3. Heât lârge skillet over medium high heât.  âdd olive oil until hot ând just beginning to smoke.
4. Seâr chicken breâsts on eâch side for âbout 3-4 minutes.  They will not be cooked through but will continue to cook with rice mixture.  Remove from pân ând set âside.
5. In sâme hot skillet âdd onion, pepper ând gârlic. Sâute for 2-3 minutes until just tender.  
6. âdd blâck beâns, corn, tomâtoes, uncooked rice, enchilâdâ sâuce, remâinder of spice blend ând chicken stock.  Bring to â simmer ând stir.  NOTE: This is â greât time to tâste.  More chili powder, more sâlt?  I âlmost âlwâys âdd more cumin !
7. Nestle pâr cooked chicken breâsts on top.  Cover ând cook 20 minutes or until chicken is cooked through ând no moisture remâins in the pân.  (NOTE: Stir ât leâst twice. Moving your spoon âround the chicken breâsts to keep rice from sticking to pân.
8. Top with cheese if desired âlong with sour creâm ând sâlsâ!

Source: https://laughingspatula.com/one-pan-southwest-chicken-and-rice