Southwest Chicken and Rice
Serves 4-6

Ingredients

• 1 large onion, chopped
• 2 tbsp seeded jalapeno pepper, chopped
• 1 cup bell peppers, chopped
• 1 1/4 cup chicken broth
• 1 10-oz can diced tomatoes, undrained
• 1 cup uncooked long grain rice
• 1/2 cup corn
• 1 lb. skinless, boneless chicken thighs (or breasts), 4-6 pieces
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 avocado, diced
• 3/4 cup shredded mozzarella cheese (optional)

Directions

1. In a large pot, saute the onion, jalapenos, and bell peppers until tender.

2. Add chicken broth and diced tomatoes and bring to a boil.

3. Add the rice and corn to the pot and mix well.

4. Season chicken with cumin, salt and pepper on both sides.

5. Place chicken inside the pot until it is covered in liquid. Cover pot and simmer for 10-15 minutes on each side until chicken is cooked through.

6. Uncover and let liquid evaporate. Remove from heat.

7. Top the chicken with cheese and avocado and place on top of rice and vegetables.