Southwestern Fiesta Chicken

INGREDIENTS:
CILANTRO LIME RICE:

• 1 cup long grain white rice
• 2 cups water
• 1 teaspoon salt
• juice of 1 lime
• 2-3 tablespoons cilantro, chopped

FOR THE CHICKEN:

• 1 pound boneless, skinless chicken breasts
• 1 envelope (3 tablespoons) taco seasoning
• 2 tablespoons olive oil
• 2 cups diced onion (about 1 onion)
• 2 cups diced bell peppers (about 3 bell peppers)
• 2 cups corn (fresh or frozen)
• 3-4 cloves garlic, minced
• 1 (14.5 ounce) can black beans, drained
• 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
• 1 avocado, diced

INSTRUCTIONS:

1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
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