Cheesy Jalapeno Chicken and Rice Skillet

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.