Southwest Fiesta Chicken and Rice Skillet

6-8 chicken tenders, 1" chunks
2-3 tablespoons canola oil
1 cup rice
1 clove garlic, minced
1 cup onion, chopped
4 oz. green chiles, chopped
1 cup canned corn, drained
1 cup salsa
1 1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
2 cups chicken broth
15.5 oz black beans, drained
8 oz Monterey Jack cheese, grated

In large skillet, heat oil on medium high heat. Cook chicken until golden brown. Add rice, garlic, onion, green chiles, salsa, and spices. Add broth and bring to a boil. Cover and reduce heat to low. Cook for 20-25 minutes, stirring occasionally. Stir in black beans and sprinkle with cheese.

Cook an additional 5-10 minutes until heated through and cheese has melted. Serve with warm cornbread. Serves 6.