Ingredients
– 500g chicken breast, shredded
– 1 cup rice
– 1 can diced tomatoes (400g)
– 1 can black beans (400g), drained and rinsed
– 1 cup corn kernels
– 1 cup chicken broth
– 1 tsp chili powder
– 1 tsp cumin
– 1 tbsp olive oil
– Fresh cilantro for garnish
Method
1. In a large pot, heat the olive oil over medium heat.
2. Add shredded chicken, then cook for about 5 minutes until browned.
3. Stir in rice, diced tomatoes, black beans, corn, chicken broth, chili powder, and cumin.
4. Bring the mixture to a boil, then cover the pot and reduce to low heat. Cook for 18–20 minutes until rice is tender.
5. Fluff with a fork and garnish with fresh cilantro before serving.
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