Cooking the Rice
In a saucepan, combine ½ cup uncooked white rice, 1 cup chicken broth or water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from heat, let it sit covered for a few minutes, then fluff with a fork.
Preparing the Chicken
In a bowl, toss 2 boneless, skinless chicken breasts (cut into bite-sized pieces) with 1 tablespoon chili powder, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, and salt and black pepper to taste until evenly coated.
Cooking the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5–7 minutes, stirring occasionally, until fully cooked and lightly browned on the edges.
Adding the Beans and Tomatoes
Reduce the heat to medium and stir in 1 can (15 oz) black beans (drained and rinsed) and 1 cup diced fresh tomatoes. Cook for 2–3 minutes until everything is heated through and well combined.
Assembling and Serving
Spoon the cooked rice into bowls and top with the chicken and bean mixture. Add ½ cup shredded cheddar or pepper jack cheese, allowing it to melt slightly from the heat. Finish with sliced jalapeño (optional), fresh chopped cilantro, and serve with lime wedges on the side for squeezing over the top.
