Mexican Chicken, Zucchini and Pinto Bean Rice Skillet

• boneless skinless chicken thighscut into bite-size pieces20 oz
• brown rice:null1 cup
• oniondiced1/2
• zucchinidiced1 cup
• crushed tomatoes:null1 cup
• frozen corn:null,1 cup
• pinto beansdrained and rinsed1 can
• fresh cilantrochopped1/2
• cooking oil:null4 tsp
• taco seasoning:null2 tsp
• salt & pepper:null1 tsp

Instructions

1. 1Rinse the brown rice. Bring it to a simmer in water, cover, and cook until tender, about 35-45 minutes; fluff and keep covered.
2. 2Do not rinse the chicken. Pat it dry, cut it into bite-size pieces, and season with taco seasoning and salt and pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat the cooking oil in a skillet over medium-high heat. Add the chicken and cook until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer, about 5-7 minutes; transfer to a plate.
4. 4Add the onion and zucchini, season lightly with salt, and cook until translucent and softened, about 4-5 minutes. Stir in the crushed tomatoes, corn, and pinto beans and simmer until hot and slightly thickened, about 5-7 minutes.
5. 5Return the chicken to the skillet and stir until coated and hot, about 1-2 minutes. Taste and adjust with salt and pepper, fold in the cilantro, and serve over the rice.