Tex-Mex Chicken and Rice

In a large skillet over medium-high heat, add Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) and cook the Boneless, Skinless Chicken Breasts (2 lb). Add the Taco Seasoning (2 Tbsp) and Dried Oregano (1 tsp) over the chicken and cook for 5 minutes until browned and the seasonings are fragrant.

Stir in Onion (1), Green Bell Peppers (2), and Tomato Paste (1 Tbsp) and cook for 3-4 minutes until the tomato paste has deepened in color.

Add the Garlic (4 cloves) and cook for another 30 seconds until fragrant.

Add the Diced Tomatoes (1 can), Corn (1 can), Cayenne Pepper (1 tsp), Low-Sodium Chicken Broth (2 1/2 cups), and Long Grain White Rice (1 cup). Stir everything together and bring it to a boil.

Reduce the heat to low and cover with a lid. Simmer for 20-25 minutes stirring often, making sure nothing burns. The rice is done when all the liquid has been absorbed and the rice is cooked through. Remove from heat.

Add 1 cup of the Shredded Cheddar Cheese (1 1/2 cups) and gently stir.

Top with the remaining ½ cup of shredded cheese, cover, and let it sit for about 3 minutes or until the cheese melts.

Garnish with Fresh Cilantro (2 Tbsp) and serve with Lime Wedges (1).