Step 1

Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.

Step 2

Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Step 3

Add chicken to pan and cook over medium high heat until chicken has started to brown.

Step 4

Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.

Step 5

Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.

Step 6

Bring to a simmer, cover and reduce heat to low.

Step 7

Cook about 20 minutes, or until rice is tender.

Step 8

Season with additional salt and pepper as needed.

Step 9

Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.

Step 10

Garnish with fresh tomatoes, green onions, sour cream and guacamole.