This is scrumptious! It's warm, filling and easy. It certainly hits the spot! Best of all... it is all cooked in one pan!!!! Yay!
1-2 chicken breasts, uncooked and diced up
1 1/2 cups of rice
3 cups chicken broth
1 can black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
Pinch of salt
2 cups shredded colby jack cheese
Guacamole (I just mash two avocados with a little lime juice and garlic powder and salt)
Alright, heat a little oil in a large skillet with lid. Add chicken and onion. Cook until chicken is nearly done and push to side of pan. Add rice and toast it in the pan for a few minutes.
Add broth and seasonings (I also like to add a tablespoon of taco seasoning, this really adds flavor). Stir well and add canned tomatoes and beans. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.
Once the rice is completely cooked and water absorbed, give it a good stir and then top with cheese. Replace the lid and let sit until cheese melts. Top with sour cream, guacamole, tomato and onion!