# What you 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
17 - Lime wedges
# Directions:
01 - Preheat the oven to 375°F.
02 - Combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Mix thoroughly.
03 - Rub the spice mixture evenly over all surfaces of the chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove chicken and set aside on a plate.
05 - Add rice to the same skillet and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
06 - Pour in chicken broth, diced tomatoes with green chilies, frozen corn, and black beans. Stir well to combine.
07 - Nestle the seared chicken breasts into the rice mixture, pressing them slightly into the liquid.
08 - Cover the skillet with a lid or aluminum foil. Transfer to the oven and bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F and rice is tender.
09 - Remove the skillet from the oven. Sprinkle shredded queso blanco evenly over the chicken and rice.
10 - Return the skillet to the oven, uncovered, and bake for 5 minutes until the queso is fully melted and bubbly.
11 - Let the dish rest for 5 minutes before serving. Garnish with fresh chopped cilantro and serve with lime wedges.
