·  2 teaspoons extra-virgin olive oil

·  1 pound boneless — skinless chicken breasts, cut intobite-size pieces

·  1/2 medium yellow onion — orred onion, chopped (about 1 cup)

·  1 tablespoon garlic powder

·  2 teaspoons onion powder

·  1 1/2 teaspoons paprika

·  1 1/2 teaspoons dried dillweed

·  1/2 teaspoon cumin

·  1/2 teaspoon kosher salt

·  1/2 teaspoon cayenne pepper — use 1/4 teaspoon or less if sensitiveto spice

·  1 red bell pepper —cored and chopped

·  1 green bell pepper —cored and chopped

·  1 can reduced-sodium black beans — (15 ounces) rinsed and drained

·  1 can fire-roasted diced tomatoes intheir juices — (15 ounces)

·  1 1/2 cups instant brown rice — do not use white minute rice orregular rice as these will cook differently

·  1 cup low-sodium chicken stock

·  3/4 cup freshly grated cheddar cheese

·  Optional for serving: choppedfresh cilantro —diced avocado, plain nonfat Greek yogurt (or sour cream)

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1. Heat the olive oil in large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken is beginning to brown on the outside.
2. Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed. Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.

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