INGREDIENTS
1-1 ½ pounds boneless skinless chicken breast, cubed
1 (1.2 oz) package taco seasoning
1 medium yellow onion, diced
2 cups cooked rice
2 bell peppers, any color, diced
2 (10 oz) cans diced tomatoes with green chilis
1 (15 oz) can corn, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 cups Mexican cheese blend
¾ cup water
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
PREPARATION
Preheat oven to 375°F. Coat a 9×13-inch baking dish with cooking spray and set aside.
In a large pan on medium-high heat, add 1 tablespoon olive oil and diced chicken, season with salt and pepper, and sauté until just cooked through. Transfer to plate.
In same pan, add 1 tablespoon olive oil and sauté bell peppers and onion until onions are just golden and peppers are softened. Return chicken to pan and add taco seasoning and add ¾ cup water. Bring to a simmer.
Add diced tomatoes and cooked rice to prepared baking dish, toss in corn and beans. Top with cooked chicken and pepper mixture, spreading evenly around dish.
Generously top with cheese and place in oven to bake for 15-20 minutes, until cheese is melted and just golden brown. Switch to broil setting for crisper cheese, if desired.
Remove from oven and cool slightly, 5 minutes, before serving.