In a deep skillet with a fitting lid, melt the butter over medium heat.

Season the chicken cubes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add the chicken to the skillet and sauté for about 5-7 minutes, until the chicken is browned on all sides. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the onion is translucent and the bell pepper is slightly softened.

Stir in the chicken broth, taco seasoning, petite diced tomatoes with their juices, and diced green chilies. Mix well to combine.

Return the cooked chicken to the skillet. Add the frozen corn, black beans, and rice. Stir to ensure everything is evenly distributed.

Taste and season with additional salt and black pepper if needed.

Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Once cooked, remove the skillet from heat. Stir in the chopped cilantro.

Sprinkle the shredded Colby jack cheese evenly over the top. Cover the skillet again and let it sit for 5 minutes, allowing the cheese to melt completely.

Serve the Fiesta Chicken hot, garnished with sour cream, guacamole, jalapenos, or extra cilantro if desired. Enjoy!