Ingredients:
2 teaspoons oil
1 cup uncooked long-grain white rice
1 1/2 teaspoons cumin
2 teaspoons chili powder
2 cups cubed cooked chicken
1/2 cup chopped green bell peppers
1/2 cup chopped yellow bell peppers
3/4 cup chopped red bell peppers
1/4 cup chopped onions
1 (15 ounce) cans black beans, drained and rinsed
1 (14 ounce) cans chicken broth
2 tablespoons water
1 cup shredded cheddar cheese
chopped fresh cilantro ( garnish)
Directions:
Add oil to a large skillet; heat over medium-high until it gets hot.
Add rice, cumin, and chili powder; stir and cook for 1 minute.
Add the next 8 ingredients to the skillet; stir to mix.
Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.
Take the skillet from the heat; removed cover and fluff the mixture with a fork.
Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.
Sprinkle with a little chopped fresh cilantro for garnish.
Serve.
Servings: 4
Time preparation: 30 min.
Time total: 51 min.