Cook the rice according to package directions using water or broth. If using broth, add cumin, chili powder, salt, and pepper to the liquid before cooking.
While the rice cooks, heat the olive oil in a large skillet over medium-high heat.
Add the cut chicken pieces to the skillet and cook until browned, about 5 minutes.
Sprinkle the taco seasoning over the chicken and stir to coat. Cook for 1 minute until fragrant.
Add the rinsed black beans and frozen corn to the skillet with the chicken. Cook until the corn is heated through, about 3 minutes.
Assemble your bowls: Place a serving of cooked rice in the bottom of each bowl.
Top the rice with the seasoned chicken, bean, and corn mixture.
Spoon salsa over the top.
Add your preferred fresh toppings like lettuce, avocado, and a dollop of Greek yogurt. Serve immediately with a lime wedge.
Notes
For a one-pan meal, cook the rice separately, then combine the cooked rice, chicken mixture, and salsa in the skillet after the corn is heated through. Stir everything together before serving.
To save time, use pre-cooked rice or a microwaveable rice pouch.
This recipe is easy to scale up for meal prepping lunches for the week. Store toppings separately.