One Skillet Taco Chicken Rice

Ingredients

• 1 1/2 c. brown rice
• 1 1/2 lb. chicken breasts, cut into 1-inch chunks
• 1 tbsp. smoked paprika
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1/3 c. chopped onion
• 1 diced green bell pepper
• 1 (7.5-oz) can no-salt black beans, drained 
• 1 large beefsteak tomato, diced (OR 1 can diced tomatoes) 
• 2 c. red enchilada sauce
• 1 c. water
• 3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)
• Sea salt & pepper, to taste
• Freshly chopped cilantro, for garnish
• Avocado, sliced, for garnish

Directions

1. Step 1Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
2. Step 2Season chicken breast with smoked paprika, cumin, and dried oregano.
3. Step 3Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
4. Step 4Add chicken breast and cook for about 3 to 5 minutes.
5. Step 5Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
6. Step 6Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
7. Step 7Garnish with fresh cilantro and avocado, then enjoy!