Start by sautéing onions in 2 tablespoon of olive oil until they start
to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2
teaspoon of 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 tablespoon of olive oil and sauté uncooked rice for
about 2 minutes 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 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.
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