Step 1

Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.

Step 2

Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.

Step 3

While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.

Step 4

Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.

Step 5

Set aside in a medium bowl and toss with the hot sauce.

Step 6

Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.

Step 7

If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.

Step 8

Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.