Ingredients

· 1/2 kg boneless skinless chicken breasts, cut into 1-inch pieces

· 1/8 teaspoon salt

· 1/8 teaspoon pepper

· 2 tablespoons olive oil, divided

· 1 cup uncooked long grain rice

· 1 can (15 ounces) black beans, rinsed and drained

· 1 can (14-1/2 ounces) diced tomatoes, drained

· 1 teaspoon ground cumin

· 1/2 teaspoon onion powder

· 1/2 teaspoon garlic powder

· 1/2 teaspoon chili powder

· 2-1/2 cups reduced-sodium chicken broth

· 1 cup shredded Mexican cheese blend

· 1 medium tomato, chopped

· 3 green onions, chopped

Method

Toss chicken with salt and pepper. In a large cast-iron or other heavy 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.