Southwestern Chicken and Rice Bowl

Dice the chicken breasts into 1-inch cubes and place in a bowl. Season with 1 tablespoon of taco seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes until browned and cooked through (internal temperature of 165°F). Remove from the skillet and set aside.

In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and stir for 1-2 minutes until slightly toasted.

Add the chicken broth and remaining 1/2 teaspoon of salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.

While the rice cooks, drain and rinse the black beans. Dice the red bell pepper and finely chop the red onion.

In a small bowl, mix the sour cream with the juice from half the lime and the remaining 1 tablespoon of taco seasoning to create a sauce.

When the rice is done, fluff with a fork and stir in the corn kernels (no need to thaw first). Cover and let stand for 5 minutes to warm the corn.

Dice the avocado and chop the cilantro. Cut the remaining lime half into wedges.

To assemble the bowls, divide the rice mixture among 4 bowls. Top each with equal portions of cooked chicken, black beans, diced bell pepper, and red onion.

Garnish each bowl with diced avocado, chopped cilantro, a dollop of the lime-taco cream sauce, and a lime wedge. Sprinkle with remaining black pepper.