Step 1

Heat 1 Tbsp olive oil in non-stick 12-inch saute pan or deep skillet over medium-high heat.

Step 2

Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin and salt and pepper. Cook tossing occasionally until cooked through, about 7 minutes.

Step 3

Transfer chicken to a sheet of foil and wrap to keep warm.

Step 4

Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil then add onions and saute 3 minutes.

Step 5

Add bell peppers and saute 3 minutes longer, then add garlic and saute 1 minute longer.

Step 6

Add in chicken broth, tomatoes, black beans, remaining 1 tsp chili powder and 1/2 tsp cumin and season with salt and pepper to taste. Bring to a boil (liquid should bubble up in the center of pan not just the edges).

Step 7

Add rice and toss well to coat and submerge in liquid, reduce heat to medium. Cover let simmer 6 - 7 minutes.

Step 8

Remove from heat, let rest 5 minutes. Stir in chicken, lime juice, cheese and cilantro. Serve warm.