Easy Southwestern Chicken

Combine cumin salt dried chipotle pepper and paprika in a large resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers black beans and corn to the bowl and stir.

Put chicken in the bag with the remaining seasoning; shake to coat.

Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet add red onion and saute in the hot oil until the chicken is browned about 5 minutes.

Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil add rice and stir.

Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle about 5 minutes. Remove from heat to cool for 5 minutes before serving.