Cheesy Mexican Rice Skillet

Ingredients:

2 tablespoons extra virgin olive oil
1 medium yellow onion
2 cloves garlic minced
1 lb. boneless skinless chicken breast*
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tomato paste
1 15 ounce can fire roasted diced tomatoes
2 cups chicken stock or water*
1 cup Thai Hom Mali Jasmine Rice
1 15 ounce can black beans rinsed and drained
1 cup fresh or frozen corn thawed slightly if frozen
1 cup grated Mexican blend cheese
1/4 cup chopped cilantro for serving
lime wedges for serving

Directions:

1. Heat the olive oil over medium heat in a large skillet or sauté pan. Add the onion and garlic and cook for 3 minutes or until starting to soften.

2. While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and sauté 3-4 minute more, or until the onion has softened and the chicken has lost most of it's pink color.

3. Add the spices, tomato paste, diced tomatoes and broth or water and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.

4. Remove from heat and top with the grated cheese and chopped cilantro. Enjoy!