1 lb. boneless, skinless chicken breasts, diced into bite sized pieces
3 tbsp. olive oil
1/4 c. diced yellow onion
1 c. 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 tsp. garlic powder
1/2 tsp. chili powder
1 tsp. cumin
2 1/2 c. low-sodium chicken broth
2 c. colby jack, monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes, diced green onions, sour cream, guacamole
Saute onions in 2 tbsp of olive oil until they start to soften. Season diced chicken with 1 tsp salt and 1/2 tsp black pepper. Add chicken to pan and cook over med high heat until chicken has started to brown. Move chicken to one side of pan, n the other side, add an additional tablespoon of olive oil and saute uncooked rice for about 2 min or just until some grains start to turn golden brown. 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 min or until rice is tender. Season with salt and pepper as needed. Sprinkle with cheese, re-cover and let set for 2-3 min off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream & guacamole. Serve in warm tortillas if you want or scoop with tortilla chips.
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