-INGREDIENTS:
2 tbsp. olive oil
1 lb. chicken breast – cut into thin strips
1 red bell pepper – cut into thin 1-inch strips
1 green bell pepper – cut into thin 1-inch strips
1 medium onion – cut into thin 1-inch strips
4 cloves garlic – minced
1 tbsp. chili powder
1 tsp. coarse kosher sea salt
1 tsp. garlic powder
1 tsp. Mexican seasoning blend
1 tsp. paprika – smoked or regular
1/2 tsp. cumin
1/2 tsp. ground black pepper
6 c. low-sodium chicken broth
1 15 oz. can black beans, rinsed
3/4 c. fire roasted diced tomatoes
1 c. white rice
1/4 c. chopped cilantro
juice of 1 lime
-INSTRUCTIONS:
In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the chicken and cook until browned, about 6-8 minutes.
Add the bell peppers and onion, sauté for 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the chili powder, salt, garlic powder, Mexican seasoning blend, paprika, cumin, and black pepper. Stir for 1 minute, then pour in the chicken broth, beans and diced tomatoes.
Bring the mixture to a gently boil. Allow to cook, uncovered for 10 minutes. Add the rice, stir, and cover. Cook for 12 minutes, then remove the lid and stir in the cilantro and lime juice. Once the rice is cooked throughout, remove from the heat and serve immediately.
Enjoy 