Instructions

1. Sear the chicken:
   Heat oil in a large skillet or Dutch oven over medium-high heat.
   Add diced chicken, season with salt, pepper, and half the chili powder/cumin.
   Sear until golden (about 5–6 minutes). Remove and set aside.
2. Sauté aromatics:
   In the same pot, add onion and cook until softened (about 3 minutes).
   Stir in garlic and cook 30 seconds.
3. Add rice & liquids:
   Add uncooked rice, diced tomatoes, black beans, corn, remaining spices, and chicken broth. Stir well.
4. Return chicken & simmer:
   Add chicken back in, bring everything to a boil, then reduce to low.
   Cover and simmer for 18–22 minutes, or until rice is cooked and liquid is absorbed. Stir occasionally.
5. Finish & serve:
   Once cooked, stir in lime juice and sprinkle with cheese. Cover for 2–3 minutes to melt cheese.
6. Top & enjoy:
   Serve hot with avocado slices, sour cream, cilantro, hot sauce, or tortilla chips on the side.

 Tips & Variations:

• Make it vegetarian by omitting chicken and using veggie broth.
• Spice it up with jalapeños or chipotle in adobo.
• Store leftovers in the fridge for up to 4 days — it reheats great!