• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and knife, slice 8 pieces chicken tenders into 1-inch chunks. Place in a bowl until ready to use.
• On a second cutting board with a chef’s knife dice 1 cup sweet onion, and mince 1 clove garlic.
• Wash and drain 15.5 oz canned black beans. Drain 11 oz canned Mexican-style corn.
• If using chicken bouillon cubes instead of chicken broth, place 2 cubes of bouillon in a glass measuring cup and mix in 2 cups boiling water. Stir until the bouillon dissolves.
• Using a handheld flat or box grater, coarsely shred 8 oz Colby Jack cheese.

Brown the Chicken

• In a large cast iron skillet or sauté pan, heat 3 tablespoons vegetable oil on medium high heat. Cook chicken pieces until golden brown.
• Add in the diced onion and minced garlic. Cook until onion is tender, 2-3 minutes.

Prepare the Skillet Dish

• When the onion is tender, add in 1 1/2 teaspoons chili powder, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon freshly ground black pepper. Stir to combine and allow to cook for 1-2 minutes.
• Next, add 1 cup long grain white riceuncooked) to the chicken, drained Black Beans and Mexican-style corn, 1 cup salsa, and 4 oz canned chopped green chiles. Stir to combine.
• Add 2 cups chicken broth to the chicken mixture and bring to a boil. Cover the dish and reduce heat to low. Simmer for 20-25 minutes until the rice is tender, stirring occasionally.
• When the rice is tender, sprinkle the top with grated Colby Jack cheese. Cover, and simmer for an additional 5-10 minutes until heated through and cheese has melted.
• This recipe will serve 6-8 people.