Ingredients
– 1 pound boneless,skinless chicken thighs
– 1 cup long-grain white rice
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes (with green chilies for extra kick)
– 1 cup corn (frozen or canned)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– ½ teaspoon salt (or to taste)
– ½ teaspoon black pepper
– Fresh cilantro, for garnish
– Lime wedges, for serving
Equipment Needed
– Large skillet or pan with a lid
– Measuring cups and spoons
– Cutting board
– Sharp knife
– Wooden spoon or spatula
Step-by-Step Instructions
To begin, I heat up the olive oil in my trusty large skillet over medium heat. While it’s warming up, I chop the onion and mince the garlic, enjoying the aroma that fills my kitchen. Once the oil is shimmering, I add the onions, sautéing until they are soft and translucent. Next, I introduce the garlic, letting it cook just until fragrant, which happens in seconds. This pairing is the start of something wonderful! (See the next page below to continue steps…)