Salsa Chicken and Rice Skillet

You’ll need

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 tablespoon cooking oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 1 cup uncooked long-grain white rice
• 1½ cups chicken broth
• 1 cup salsa
• 1 can black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• Optional toppings: shredded cheese, avocado, sour cream, or sliced green onions

Make it

1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken, chili powder, cumin, and salt. Cook for 4–5 minutes, stirring occasionally. The chicken does not need to be completely cooked yet.
3. Stir in the rice, chicken broth, and salsa. Add the black beans and corn.
4. Bring everything to a gentle boil. Reduce the heat to low, cover the skillet, and cook for 18–20 minutes.
5. Check that the rice is tender and the chicken has reached 165°F. If the rice needs more time, add a small splash of broth or water, cover, and cook for another 2–3 minutes.
6. Fluff the rice, add any toppings you enjoy, and bring the skillet straight to the table.