1 pound boneless skinless chicken breasts, diced
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes drained
1 15 oz can of black beans drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of colby jack monterey jack or cheddar cheese
salt and pepper
diced green onions
Sauté onions in 2 tablespoon of olive oil until they start to soften.
Season diced chicken with salt and black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan, in the other side of the pan add an additional of olive oil and sauté uncooked rice for about 2 minutes.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed.
Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole.