Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
1 T. extra virgin olive oil
1 medium yellow onion, finely chopped
5-6 garlic cloves, minced
2 medium red bell peppers, chopped
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1¼ T. ground cumin, divided
Sea salt and black pepper, to taste
1 c. frozen corn, thawed
1 15-oz. can black beans, drained & rinsed
1 15-oz. can diced tomatoes, drained
¼ t. cayenne pepper
1 c. Colby Jack cheese, shredded
½ c. green onions, green and white parts, chopped
1 c. fresh cilantro, chopped
Directions
- Preheat large, deep skillet over medium heat. Add olive oil, onion, and garlic and sauté until soft and translucent, approximately 3-4 minutes.
- Add bell pepper and sauté until peppers soften, approximately 3-4 minutes.
- Move mixture to a side of the skillet and add chicken. Sprinkle with 2 t. cumin and season with salt and black pepper, to taste. Sauté until golden brown, about 5 -7 minutes.
- Add corn, beans, tomatoes, remaining cumin, and cayenne pepper. Stir to combine and cover. Bring to a boil, and cook until heated through, about 7-8 minutes.
- Remove cover and add Colby Jack cheese. Stir to combine and cook until the cheese is completely melted, approximately 4-5 minutes. Top with green onions and cilantro.
- Top with chopped green onion and fresh cilantro and serve immediately.
