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In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeno and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened. Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to low, cover and cook till rice is tender, about 30 minutes. Stir in beans and corn and continue cooking, covered, until beans and corn are heated. Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.
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Electric pressure cooker for stocks, beans, braising, sterilization
Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking