Mexican Grilled Chicken with Black Beans and Rice

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2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon paprika
8 skinless, boneless chicken breast halves
5 cups chicken broth
2 (15 ounce) cans corn kernels, drained
1 (29 ounce) can fire-roasted diced tomatoes, undrained (usually available at Whole Foods but if you can’t find them, just use regular diced tomatoes)
3 cups long-grain rice, uncooked
1 (15 ounce) can black beans, drained
2 (4 ounce) cans diced green chilies
2 tablespoons chopped cilantro
Avocado slices for garnish (optional)

Combine spices and rub into chicken breasts on all sides (you need to get your hands dirty for this one!). In a Dutch oven, combine the broth, corn, tomatoes, rice, beans and chilies. Bring to a boil; reduce heat and simmer, covered, for about 20 minutes. Stir in cilantro. In the meantime, heat your broiler or indoor grill (or outdoors, depending on what season you are doing this). Broil for about 15 minutes, turning once half way through. Lower heat and let grill about 5 more minutes to make sure it is fully cooked but still juicy. Remove from heat and let stand for 5 minutes before slicing. Serve atop vegetable and rice mixture and garnish with avocado slices, if desired.

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