Chicken Enchilada Skillet (One Pot Meal)

I used a 5.5 quart skillet to make this recipe. Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 8 servings Calories 346 Instructions Add the oil to a large 5 quart skillet or pot and preheat over medium heat for 1 minute. Add the onion, bell pepper, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally. Add the rice to the pot and stir. Cook for 2-3 minutes to toast the rice, stirring occasionally. Some of the chicken and rice should be golden brown. Add the chicken broth, tomatoes, green chilis, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil. Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer). Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes. Optional: Garnish with cilantro, green onions and avocado