This dish is spicy and quick! Perfect for a weeknight meal.
4 boneless skinless chicken breasts
1 can (16 oz) bush’s chili beans in hot chili sauce
1 can of rotel diced tomatoes and habanero peppers
Kernels from 2 ears of corn
fresh ground salt and pepper to taste
1 tbsp. Minced garlic
1/2 tbsp. Cumin
1/2 tsp. Cayenne (or more if you like really spicy 🥵)
1 tsp. Paprika
3 cups dry jasmine rice
Cook rice in a rice cooker and set aside.
Slice chicken breasts inti strips and cook in a skillet with coconut oil.
Add all spiced and cook about 10 minutes.
Add diced tomatoes, beans and corn then cover and simmer for 30 minutes.
Add in rice and stir until well combined.
Top with cheese and place in the oven at 350 for 10 minutes.