Skillet Chicken and Rice with Black Beans and Corn

Look at this skillet of absolute perfection: Seared chicken, fluffy rice, black beans, and sweet corn, all cooked together in seasoned broth and then topped with an abundance of cheese, cilantro, and green onions. Yes, ONE skillet. Less than 30 minutes. Prayers answered.

Too profound of an opening statement? If you think, "maybe", then make this and report back. First, there's NEVER anything wrong with a one-skillet meal. Second, when the rice cooks in the skillet with the golden brown chicken, broth, and seasonings, every kernel is infused with flavor. Can't do that with a pot of water, am I right? Flavor catapults out of this skillet and onto your palate with reckless abandon. Not too profound.
I'm gazillion percent sure you are going to worship this dish. I cook something different every day, and I'm worshiping this right now. And my boys do too. Wanna cheat a little? Swap in store-bought taco or fajita seasoning for my seasonings below (chili powder, oregano, cilantro, onion, garlic) and you can cut the ingredient list in half. Without sacrificing anything.

Skillet Chicken and Rice with Black Beans and Corn

1 tablespoon olive oil
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup white rice, regular, jasmine or basmati
2 cups chicken broth
1/2 cup seasoned black beans (from a can; reserve the rest for another use)
1/2 cup frozen corn, keep frozen until ready to use
1 cup shredded Mexican cheese blend
Fresh cilantro leaves for serving
Chopped green onions for serving

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Add the chili powder, oregano, cilantro, onion powder, garlic powder, salt, and pepper and stir to coat. Cook for 30 seconds, until the herbs are fragrant. Add the rice and broth and bring to a simmer. Reduce the the heat to low, cover and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Fold in the black beans and corn and cook for 1 minute, until the corn is heated through.
Top everything with the cheese, cover and remove the pan from the heat. Let stand for a few minutes to melt the cheese.
Top with cilantro leaves and green onions and serve.
Serves 4