– 1 teaspoon Salt – ½ teaspoon Pepper – 1.5 tablespoon Cumin – 1.5 tablespoons Chili powder – 1 teaspoon Garlic powder – 1 teaspoon Onion Powder – 4 Chicken thighs – 2 tablespoons Olive oil – 4 ounces Diced onion – 2 cloves Garlic, minced – 1 cup Corn kernels, drained – 1 cup Black beans, drained – 14.5 can Diced tomatoes – 2 cups Chicken broth – 1 cup White Rice – Cilantro, finely chopped

Spice mix. In a medium bowl, combine the salt, pepper, 1 tablespoon cumin, 1 tablespoon chili powder, garlic powder, and onion powder. Mix well.

Season chicken. Remove 1 tablespoon of spice mix and set aside for later use. Sprinkle the chicken thighs with the remaining spice mixture making sure to coat all sides.

Cook chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the seasoned chicken. Cook chicken for 5-7 minutes on each side until it is cooked through. You will know it is done when an instant-read thermometer placed in the middle of the thigh reads 165 degrees F.

Cook aromatics. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes. Add the garlic and continue to cook for one minute.

Add-ins. Add the corn, black beans, diced tomatoes, and remaining seasoning mix. Stir mixture together and cook for 2-3 minutes.

Rice. Add the rice to the pan and pour the chicken broth over it. Use your spoon to scrape up any brown bits from the bottom of the pan. Make sure the broth fully covers the rice. Bring the mixture to a boil and then reduce heat to low and cook for 20 minutes.

Sit and Fluff. After 20 minutes remove the pan from the heat without removing the cover and let the pan sit for an additional 5 minutes. Remove the lid and use a fork to fluff the exposed rice.

HOW TO STORE AND REHEAT This is a great meal to make ahead of time and portion out for easy lunches and dinners during the week! REFRIGERATOR Let the meal cool completely then portion into 4 equal portions placing each in an airtight container. Store in the refrigerator for up to 4 days. FREEZER Let the meal cool completely then portion into 4 equal portions placing each in a freezer-safe, airtight container. Store in the refrigerator for up to 2 months. REHEATING Microwave – Place the chicken and rice on a microwave-safe plate and cook for 2-3 minutes. Stovetop – Remove the chicken from the rice and cut into thin slices. Place the rice in a small skillet with 1/4 cup of water. Place the sliced chicken on top. Heat over medium-high heat for 5-7 minutes or until warmed through.