One-Pot Mexican Rice with Chicken

Instructions

1. Season and sear the chicken
   Season chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove chicken to a plate and set aside.
2. Sauté the vegetables
   In the same pot, add onions and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant, being careful not to burn it.
3. Toast rice and spices
   Add the rinsed rice, cumin, chili powder, and oregano to the pot. Stir continuously for 2 minutes to toast the rice and bloom the spices, creating a nutty aroma.
4. Add liquids and return chicken
   Pour in the diced tomatoes with chilies and chicken broth. Stir well, scraping any browned bits from the bottom of the pot. Return the chicken to the pot, including any accumulated juices. Bring to a boil.
5. Simmer until rice is tender
   Reduce heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice is almost tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. Add beans and corn
   Stir in the black beans and corn. Cover and continue to cook for another 5 minutes until the rice is fully tender, corn is heated through, and all liquid is absorbed.
7. Rest and finish
   Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and gently fold in the chopped cilantro.
8. Serve and garnish
   Serve hot, garnished with additional fresh cilantro. Optional toppings include lime wedges, diced avocado, sour cream, or shredded cheese.