In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
In a small bowl, combine the garlic powder, cumin, paprika, and salt, and stir to combine. Place the chicken breasts on a cutting board and slice them in half lengthwise so you have 4 thin cutlets, then season both sides with the spice mixture.
In a large skillet on medium-high heat, warm the olive oil, then add seasoned chicken cutlets and cook for 3-4 minutes per side until golden brown.
Once cooked through, sprinkle the top of each chicken breast with a quarter of the shredded cheese, reduce heat to low-medium, cover the pan with a lid, and continue cooking for an additional minute or so until the cheese is melted. Once complete, remove the chicken from the pan, transfer it to a plate or cutting board, and set it aside.
In the same pan, add the bell pepper and cook for 3-4 minutes until tender. Once cooked, remove from the heat, and set aside.
Once the rice is cooked, transfer the rice to a large bowl, add thawed corn, strained, and rinsed black beans, bell pepper, and salsa, and mix gently with a spoon or spatula until well combined.
Once complete, divide the rice mixture evenly across four bowls and top each bowl with a chicken breast.
These bowls can be served immediately or stored in airtight containers in the fridge for up to 5 days.
Serving Size:1 bowl
Keywords: santa fe chicken, santa fe chicken recipe