Ingredients:

• 2 lbs boneless, skinless chicken thighs (or breasts)

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 cup long-grain white rice

• 1 ½ cups chicken broth

• 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup shredded cheddar or Mexican cheese blend

• ¼ cup fresh cilantro, chopped

• 1 lime, cut into wedges

Instructions:

1. Preheat the Skillet

   • Set the Platinum Electric Oil Core Skillet to medium heat (~325°F). Add olive oil and let it heat up.

2. Sear the Chicken

   • Season chicken with salt, pepper, cumin, chili powder, and smoked paprika.

   • Sear for 3-4 minutes per side until golden brown, then remove and set aside.

3. Sauté the Aromatics

   • In the same skillet, add onions and cook until soft (~2 minutes).

   • Stir in garlic and cook for another 30 seconds until fragrant.

4. Cook the Rice

   • Add uncooked rice to the skillet and toast for 1 minute.

   • Pour in chicken broth, diced tomatoes with chilies, black beans, and corn. Stir to combine.

5. Simmer with Chicken

   • Place the chicken back into the skillet on top of the rice mixture.

   • Cover and reduce heat to low (250°F). Let it simmer for 20-25 minutes, or until rice is tender and chicken is fully cooked (internal temp 165°F).

6. Finish & Serve

   • Sprinkle with shredded cheese and cover for 2 minutes until melted.

   • Garnish with fresh cilantro and serve with lime wedges.

Serving Suggestions:

🌮 Serve with warm tortillas for a complete meal!
🥑 Add sliced avocado or a dollop of sour cream for extra creaminess.
🔥 For spice lovers, drizzle with hot sauce or add diced jalapeños!