Instructions

1. In a large pan, heat the olive oil over medium heat. Add the chicken and cook it until it’s no longer pink on the outside. Add the onions and cook them for a few minutes, just until they start to soften. Add the garlic and bell pepper and let it all cook for another 3 minutes or so. Add the corn and black beans and stir it all together.
2. Add the vegetable stock, tomato puree, diced tomatoes, and tomato paste. Bring the pan to a simmer and then add the chili powder, cilantro, and salt. Let it all simmer for a few minutes and then raise the heat to bring it to a boil. Once boiling, add the rice and stir. Cook the rice, uncovered, for 15-20 minutes or until tender, stirring frequently.
3. While the rice is cooking prepare the garnishes. In a medium bowl, mash the avocado with a fork. Add the salt, lime juice, and cilantro. Give it a quick stir and set it aside.
4. Once the rice is tender, add the cheese in a layer on top. Pop the pan under the broiler for a couple of minutes to melt the cheese. Serve with the guacamole, sour cream, and lime wedges.