A hearty one-pan dinner made with tender chicken, seasoned rice, beans, corn, and plenty of melted cheese. Perfect for quick weeknight meals.

1 cup long-grain white rice

1¾ cups chicken broth

1 (10-ounce) can diced tomatoes with green chiles, with juices

12–14 ounces boneless, skinless chicken breast, cut into bite-sized pieces

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen sweet corn

2 tablespoons taco-style seasoning

8 ounces shredded Mexican-style cheese blend, divided

Optional toppings: chopped fresh cilantro, sliced green onions, diced avocado

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1. Place a large nonstick skillet over high heat. Add rice, chicken broth, and diced tomatoes with juices. Bring to a gentle simmer.

2. Stir in chicken, black beans, corn, and seasoning. Return to a simmer, cover, and reduce heat to just below medium.

3. Cook for 15–20 minutes, stirring once halfway through, until rice is tender and chicken is cooked.

4. Remove from heat and stir in half of the cheese until melted.

5. Sprinkle remaining cheese over the top, cover, and let rest for 5 minutes.

6. Serve with desired toppings.

Keep heat at a gentle simmer to prevent sticking. Add a splash of broth when reheating if needed.