1poundboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2clovesgarlic, minced
1jalapeno, minced
2cupsvegetable broth
115-ounce can black beans, drained and rinsed
115-ounce can whole kernel corn, drained
2cupsinstant white rice
2Roma tomatoes, diced
Juice of 2 limes
2teaspoonslime zest
¼cupchopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.
Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.