Smoky Chipotle BBQ Chicken and Rice Skillet

Ingredients

1 lb chicken breast, diced
1 tbsp olive oil
1 cup long-grain rice
2 cups chicken broth
1/2 cup BBQ sauce
2 tbsp chipotle peppers in adobo, minced
1 tsp smoked paprika
1 cup shredded cheddar cheese
1/2 cup corn (optional)
1/2 cup black beans (optional)
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Directions

Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and smoked paprika, then cook until browned. Remove and set aside.
In the same skillet, add rice and toast for 1-2 minutes. Stir in chicken broth, BBQ sauce, and chipotle peppers. Bring to a boil.
Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until the rice is tender.
Add the cooked chicken, corn, and black beans (if using). Stir to combine and heat through.
Sprinkle shredded cheese over the top, cover, and let it melt for 2-3 minutes.
Garnish with cilantro if desired and serve hot.