Step 1

Season chicken pieces with salt and pepper.

Step 2

Heat 1 tablespoon olive oil in a large heavy-bottomed skillet set over medium-high heat.

Step 3

Add chicken and cook for 3 minutes, or until just browned on all sides.

Step 4

Remove chicken from pan and set aside.

Step 5

Add remaining oil to the skillet and set over medium-high heat.

Step 6

Add onions to the hot oil and cook for 2 to 3 minutes, or until starting to soften.

Step 7

Stir in garlic and cook for 20 seconds.

Step 8

Add rice; cook and stir for 30 seconds.

Step 9

Add tomatoes and black beans.

Step 10

Season with cumin, garlic powder, onion powder, and chili powder, and stir well to combine.

Step 11

Add chicken broth and bring mixture to a boil.

Step 12

Return chicken pieces to the skillet.

Step 13

Lower heat to a steady simmer; cover and continue to cook for 20 to 25 minutes, or until liquid is absorbed. Start checking around the 18-minute mark.

Step 14

Remove from heat; stir, then sprinkle with cheese and cover; let stand for 4 to 5 minutes, or until cheese is melted.

Step 15

Garnish with tomatoes, green onions, and cilantro.

Step 16

Serve.