Mexican-Style Chicken Fried Rice

Instructions

1. 1

   Dice the boneless chicken breast into bite-sized pieces. Finely chop the onion, red bell pepper, and garlic.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion, red bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.

4. 4

   Stir in the ground cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.

5. 5

   Add the cooked white rice, black beans (drained and rinsed), and corn kernels to the skillet. Stir well to combine all ingredients.

6. 6

   Return the cooked chicken to the skillet. Mix everything together and cook for another 2-3 minutes until heated through.

7. 7

   Sprinkle the shredded cheddar cheese over the rice mixture. Cover the skillet with a lid and let the cheese melt for 1-2 minutes.

8. 8

   Remove from heat. Stir in the chopped cilantro and squeeze the juice of one lime over the dish.

9. 9

   Serve hot, garnished with extra cilantro and lime wedges if desired.