1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 jalapeno, minced
2 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
2 cups instant white rice
2 Roma tomatoes, diced
Juice of 2 limes
2 teaspoons lime zest
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.
Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.