I like to prepare all of the ingredients before starting the heat on the skillet. It makes it easier to focus on cooking the actual meal instead of prepping at each step.
Wash and finely dice red onion, bell peppers, and mushrooms. Make rice according to package instructions. See notes above on dietary suggestions.
Heat a skillet to medium-heat and spray with cooking spray.
Sauté ground chicken, red pepper, onion, and orange pepper together in the skillet. Stir constantly.
Next, rinse and drain canned black beans.
Once the meat is about halfway done, pour in cooked rice and black beans. Then, sprinkle taco seasoning. Stir in corn. If you're using frozen corn, toss it into the skillet frozen. It will cook in the dish!
Add diced tomatoes (do not drain them from their juice) and mushrooms to the skillet. Stir until there is an ingredient in every bite.
By this time, the meat should be thoroughly cooked. Flatten the ingredients in the skillet and top the dish with cheese. Top with a lid for 2-4 minutes or until the cheese melts.
Before serving, garnish with cilantro, avocado, chips, extra cheese, sriracha, jalapenos, sour cream, salsa, and/or guacamole. You can also scoop the skillet on top of a bed of greens for a delicious salad.
Enjoy!