Easy One Pot meal that is bursting with fresh veggies! Makes a big old pot for a couple dinners and maybe a lunch or two!
In small bowl combine chili powder, cumin, garlic powder and 1/2 teaspoon salt.
Sprinkle chicken breasts with half of mixture. Reserving half of spice mixture for rice.
Heat large skillet over medium high heat. Add olive oil until hot and just beginning to smoke.
Sear chicken breasts on each side for about 3-4 minutes. They will not be cooked through but will continue to cook with rice mixture. Remove from pan and set aside.
In same hot skillet add onion, pepper and garlic. Saute for 2-3 minutes until just tender.
Add black beans, corn, tomatoes, uncooked rice, enchilada sauce, remainder of spice blend and chicken stock. Bring to a simmer and stir. NOTE: This is a great time to taste. More chili powder, more salt? I almost always add more cumin !
Nestle par cooked chicken breasts on top. Cover and cook 20 minutes or until chicken is cooked through and no moisture remains in the pan. (NOTE: Stir at least twice. Moving your spoon around the chicken breasts to keep rice from sticking to pan.
Top with cheese if desired along with sour cream and salsa!