# What You'll Need:
→ Chicken & Marinade
01 - 1½ lbs boneless skinless chicken breasts
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Rice & Vegetables
10 - 1 cup long-grain white rice
11 - 2 cups chicken broth
12 - 1 can (14.5 oz) diced tomatoes with green chilies, undrained
13 - 1 cup frozen corn
14 - 1 cup canned black beans, drained and rinsed
→ Topping & Garnish
15 - 6 oz queso blanco shredded
16 - Fresh cilantro chopped for garnish
17 - Lime wedges for serving
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a small bowl, mix together cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
03 - Rub the spice mixture evenly over the chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until browned. Remove chicken and set aside.
05 - Add rice to the same skillet and toast for 2–3 minutes until lightly golden.
06 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix well.
07 - Nestle the seared chicken breasts into the rice mixture.
08 - Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F) and the rice is tender.
09 - Remove the skillet from the oven. Sprinkle shredded queso evenly over the chicken and rice.
10 - Return skillet to the oven, uncovered, for 5 minutes, until the queso is melted and bubbly.
11 - Let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
