Easy Southwestern Chicken

Ingredients

• tablespoon sground cumin
• teaspoon sgarlic salt
• teaspoon sground dried chipotle pepper
• teaspoon spaprika
• (10 ounce) can sdiced tomatoes with green chile peppers
• (15 ounce) can black beans
• (8 ounce) can whole kernel corn
• pound sskinless, boneless chicken breast meat - cut into cubes
• tablespoon olive oil
• small red onion, diced
• cup uncooked instant rice
• cup grated Cheddar cheese

Instructions

1. Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
2. Put chicken in the bag with the remaining seasoning; shake to coat.
3. Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
4. Reduce heat to medium high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
5. Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.