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Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
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Brown chicken in 2 tablespoon of olive oil.
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Add onions, bell pepper and jalapeño, continue cooking until onions and peppers start to soften.
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Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
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Stir in black beans, canned tomatoes, corn, chicken broth, garlic powder, chili powder, smoke paprika and cumin.
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Bring to a simmer, cover and reduce heat to low.
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Cook about 20 minutes or until rice is tender.
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Season with additional salt and pepper as needed.
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Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
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Garnish with fresh green onions and sour cream.