1 pound of boneless chicken breasts cut into 1 1/2 inch pieces
1/8 tsp salt
1/8 tsp pepper
2 Tbsp olive oil divided
1 c uncooked long grain rice
1 can 15 oz black beans rinsed and drained
1 can 14 1/2 oz diced tomatoes drained
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
2 1/2 c chicken broth
1 c shredded mexican cheese blend
1 med tomatoe chopped
3 green onions chopped
Toss chicken in salt and pepper and in large cast iron heat 1 tbsp oil and cook chicken until browned (2 mins) remove from pan.
In same pan heat remaining oil med high: saute rice until lightly browned 1-2 mins.
Stir in beans, tomatoes, and seasonings and broth and bring to boil. Do not stir rice and place chicken on top. Cover and simmer unti rice is tender and chicken is no longer pink. 20-25 mins
Remove from heat and sprinkle with cheese let stand until cheese is melted and top with tomatoe and green onion.
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