EASY SOUTHWESTERN CHICKEN SKILLET

This one skillet meal is so good and so easy to make.....Once your family and friends try it you will be asked over and ever to make it again....If you prefer more heat/spice, just add a spicier salsa or a little hot peppers......Otherwise it's great just as is.....It's good also served with sour cream and more salsa if you like........

EASY SOUTHWESTERN CHICKEN SKILLET:

1 3/4 lbs. Boneless Chicken breasts, skinned
1 cup white or brown Minute Rice
2 cloves garlic, minced
1 small onion, diced (or sometimes I use just a little onion powder)
1 large red bell pepper, diced
1 cup frozen corn
1 can black beans, drained
2 cups chicken broth
1 cup chuncky salsa
1 1/2 tsp. chili powder
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. oregano
1 T. sugar
2 1/2 T. extra virgin olive oil
2 1/2 cups colby jack cheese
or mexican blend cheese

Heat oil over medium heat in a skillet. Add diced onion, garlic and chicken pieces. Stir until chicken starts to turn white. Add chili powder, corn, diced peppers, oregano, salt and pepper.
Add the chicke broth, salsa. and sugar. Stir to combine all ingredients. Next, add the rice, Stir.
Place a lid on the skillet and simmer on low heat for 15 minutes. Remove the lid and add the black beans and stir. Now add the cheese over the rice and cover pan with lid and set aprox.
3 -4 minutes until cheese begins to melt. Sprinkle with thinly sliced green onions and some sour cream when serving if you would like.