Joey's Taos Skillet

Joey's Taos skillet

1 1/2 lb free range chicken breast skinless and boneless, diced
2c cooked long grain white rice
2 clove garlic, minced
1/2 lg onion, diced
1 lg red bell pepper, diced
1 c corn, frozen
1 can black beans, drained
1 c chicken broth
1 c green chili salsa
1 1/2 tsp chili powder
1/2 tsp black pepper
1 tsp sea salt
2 Tbsp spanish olive oil, extra virgin
2 c monterey jack cheese
Cilantro
sourcream

1 In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, stir.

Put lid on pan and simmer on low heat for 15 minutes. Remove lid and add black beans to mixture in the pan and stir. After adding the beans, sprinkle Monterey Jack cheese over the rice and cover pan with lid and let set another 5 minutes. 

Sprinkle with cilantro or chopped green onions and sour cream if desired.

And it was delicious!