Fiesta Chicken {Easy Mexican Chicken and Rice}

wellplated.com

Ashley Yvonne Calvert

2 teaspoons extra-virgin olive oil

1 pound boneless skinless chicken breasts cut into bite-size pieces

½ medium yellow onion or red onion, chopped (about 1 cup)

1 tablespoon garlic powder

2 teaspoons onion powder

1 ½ teaspoons paprika

1 ½ teaspoons dried dillweed

½ teaspoon cumin

½ teaspoon kosher salt

½ teaspoon cayenne pepper use ¼ teaspoon or less if sensitive to spice

1 medium red bell pepper cored and chopped

1 medium green bell pepper cored and chopped

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

1 can fire-roasted diced tomatoes in their juices (15 ounces)

1 ½ cups instant brown rice* do not use white minute rice or regular rice as these will cook differently (see note)

1 cup low-sodium chicken stock

¾ cup freshly grated cheddar cheese

Optional for serving: chopped fresh cilantro, diced avocado, plain nonfat Greek yogurt (or sour cream)

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