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jcfoshee1975
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Season chicken with ¾ teaspoon salt and ¼ teaspoons pepper. Heat olive oil over medium-high heat in a large skillet with a tight-fitting lid. Add chicken in batches, in a single layer, and saute until brown for about 7 minutes. Remove to a plate, cover loosely with foil, and set aside.
Saute onion and red bell pepper on medium heat until soft, about 5 minutes. Add chicken broth and stir, scraping up all brown bits on the bottom of the pan.
Add taco seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
Remove lid and quickly add chicken to rice. Sprinkle cheese evenly on top. Cover and cook 8 minutes or until rice is tender and chicken is heated through. Adjust seasoning, ladle into individual bowls, sprinkle with cilantro, and serve.