Step 1

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.

Step 2

Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.

Step 3

Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed.

Step 4

Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.