Rice, seasoned chicken, black beans, corn, and salsa — all cooked together in one pot. The rice absorbs the flavors of everything around it.
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Heat oil in a large pot. Season chicken with cumin, chili powder, salt and pepper. Cook until no pink remains and juices run clear. Remove.
In the same pot, add rice and stir for 1 minute to toast slightly.
Add broth, salsa, beans, and corn. Stir. Bring to a boil, then reduce to low heat. Cover tightly.
Cook for 18 minutes without lifting the lid.
Remove from heat. Return chicken on top. Keep covered for 5 minutes to finish steaming.
Fluff with a fork and serve with avocado, lime, and sour cream.
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