4boneless skinless chicken breasts, about 2 pounds
Salt and pepper
1yellow onion, chopped
4clovesgarlic, finely minced
1 ½cupslong-grain white rice
4cupslow-sodium chicken broth
1 (15-ounce)canblack beans, drained and rinsed
1 (10-ounce)packagefrozen corn
4ouncescheese, used a combination of Monterey Jack and sharp cheddar
2tablespoonsminced fresh cilantro
Salsa and sour cream for serving
Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.
To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.
Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.