Chicken Enchilada Skillet

• chicken breastdiced20 oz
• long-grain brown rice1 cup
• black beansdrained and rinsed2 can
• bell pepperdiced2
• red oniondiced1/2 lb
• garlicminced2
• canned chipotle peppers in adobominced1/2 can
• shredded mexican cheese3 oz
• olive oil4 tsp
• kosher salt1/2 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the bell pepper, red onion, and chicken breast; mince the garlic and chipotle pepper. Do not rinse the chicken.
2. 2Pat the chicken dry, season with half the kosher salt and the black pepper, and keep it separate from the vegetables.
3. 3Heat the olive oil in a deep skillet over medium-high heat. Add the chicken and sear 3-4 minutes, stirring occasionally, until lightly browned and the thickest pieces reach 165°F (74°C). Transfer it to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the onion and bell pepper to the skillet and cook 3-4 minutes, until softened. Add the garlic and chipotle and cook 30-60 seconds, until fragrant.
5. 5Stir in the rice, black beans, remaining salt, and enough water to cook the rice according to its package directions. Cover and simmer until the rice is tender, testing near the package time.
6. 6Return the chicken and any juices to the skillet. Stir, cover with the cheese, and cook 1-2 minutes, until the cheese melts and the mixture is hot throughout.