Ingredients
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oil, divided 1 cup uncooked long grain rice1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, drained1 teaspoon ground cumin1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon chili powder2-1/2 cups reduced-sodium chicken broth1 cup shredded Mexican cheese blend1 medium tomato, chopped3 green onions, chopped
Preparation
Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
