2 Tbsp lime juice
2 tsp ground cumin, divided
2 tsp chili powder, divided
1 tsp garlic salt
1 medium red bell pepper, poblano pepper & onion diced
olive oil
4 Tbsp butter or light butter
1 tsp minced garlic
1 tsp oregano
4-6 boneless skinless chicken breasts
1 [10 oz] package of saffron rice [I used Mahatma]
1 [14 oz] can chicken broth
1 [10 oz] can cream of celery soup
½ cup chunky salsa
1 cup cooked black beans, rinsed
1 cup frozen sweet corn
⅓ cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese
chopped chives or green onions for garnishing