Cheesy Spanish Rice With Chicken And Black Beans - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 lb ground chicken
1 medium onion, chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1 garlic clove, minced
1 cup converted rice
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth, divided
4 ounces ortega chilies, diced
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, drained
1 (11 ounce) can corn, drained
1 cup cheddar cheese, shredded

Preparation

In a 12\" skillet, heat oil over med. high heat. Add chicken, onion, jalapeno and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.