Ingredients 1 pound boneless skinless chicken breasts, cut into 1-1/2-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 View Recipe

Directions Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.

In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 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.



Test Kitchen Tips Any can of beans you have in your pantry will work well in this recipe. We particularly like pintos and kidney beans here. Bump up the health factor by using brown rice instead of white.