Easy Mexican Chicken & Rice Skillet

To make the rice, in a large skillet, heat the oil over medium-high heat. Add the ground chicken and season with salt and pepper to taste. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the green bell pepper and onion and cook, stirring, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and jalapeño pepper. Cook until they become fragrant, about 30 seconds. Add the black beans, corn kernels, rice, and broth. Mix well and bring the mixture to a boil. Reduce the heat to low and cook, covered, until the rice has absorbed all of the liquid, about 15 to 20 minutes.

To make the cilantro sour cream, while the rice is cooking, in a small blender, combine the sour cream, green onion, chopped cilantro, lime juice, and garlic. Season with salt and pepper to taste.

Once the rice is cooked, serve immediately topped with the sour cream mixture, avocado, red onoin, and cilantro leaves. Store in the refrigerator for up to 3 days.