Ingredients
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1 tbsp vegetable oil
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1 1/2 lb boneless, skinless chicken thighs, cut into cubes
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1 medium onion, chopped
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1 bell pepper, chopped
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1 tbsp minced garlic
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1 tbsp smoked paprika
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2 tsp cumin
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1 (15 oz) can diced tomatoes
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1 (15 oz) can black beans, drained and rinsed
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2 cups chicken broth
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2 cups instant brown rice
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1 cup frozen peas
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grated Parmesan cheese to garnish
Steps
1
Preheat a large Dutch oven or pot with a lid over medium high heat.
2
Add the oil, cubed chicken thighs, onions, peppers, garlic, paprika and cumin to pot. Cook for 4-5 minutes until lightly browned.
3
Add the diced tomatoes, beans, and chicken broth. Bring liquid to a boil, and reduce to medium heat. Simmer for 10-15 minutes.
4
Stir in the rice into the simmering pot. Cover and cook for an additional 5 minutes. Stir in the peas, bowl up, and sprinkle with Parmesan cheese!
