Cooking the Rice
In a saucepan, bring 1 cup chicken broth to a boil, then add ½ cup uncooked white rice and a pinch of the 1 teaspoon kosher salt. Reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside, adding a splash more broth if needed to keep it moist.
Preparing the Chicken
In a bowl, toss 2 boneless, skinless chicken breasts (cut into bite-sized chunks) with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon chili powder, and 1 teaspoon ground cumin until evenly coated. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through.
Cooking the Vegetables
Add 1 diced medium yellow onion and 2 seeded and diced jalapeños to the skillet with the chicken, cooking for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. Add 1 cup canned black beans (rinsed and drained) and ½ cup frozen corn, cooking for another 2–3 minutes until heated through.
Combining and Melting the Cheese
Reduce the heat to low and stir in the cooked rice, mixing everything together until evenly combined. Sprinkle in 8 ounces shredded pepper jack cheese, stirring gently until melted and creamy throughout the mixture.
Finishing and Serving
Remove from heat and sprinkle with 2 tablespoons chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing over the top, adding brightness and balance to the dish.
