Step 1

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.

Step 2

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.

Step 3

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.

Step 4

Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).

Step 5

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Step 6

Serve warm with optional toppings.