Ingredients
· ½ kg chicken fillet, cut into pieces

· Salt and black pepper, as per taste

· 2 tablespoons olive oil

· 1 cup rice

· 1 can black beans, drained

· 1 can diced tomatoes, drained

· 1 teaspoon ground cumin

· ½ teaspoon onion powder

· ½ teaspoon garlic powder

· ½ teaspoon chilli powder

· 2 cups chicken broth

· 1 cup shredded Mexican cheese blend

· 1 tomato, chopped

· 3 green onions, chopped

Method
Toss chicken with salt and pepper. In a cast-iron skillet, heat one tablespoon oil over medium-high heat; sauté chicken until browned, about two minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; sauté rice until lightly browned, one to two 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.