Recipe: Southwestern Skillet Chicken with Rice and Black Beans

INGREDIENTS

boneless, skinless chicken thighs

1/4 cup

all-purpose flour

+ 1/2 teaspoon salt, divided use

1/2 tsp

pepper

2 tbsp

vegetable oil

1 cup

chopped onion

1/4 tsp

red pepper flakes

4 tsp

minced garlic

1 1/2 cups

long grain white rice

4 cups

low-sodium chicken broth

4 oz

Colby or Monterey Jack cheese , shredded (1 cup)

1 15.5 ounce can

of black beans, drained, and rinsed with water

(10 to 12-oz.) package of frozen corn, thawed and patted dry

1/4 cup

chopped cilantro

Optional: Salsa for serving