Black Beans, Chicken and Rice

• 2 teaspoons oil
• 1 cup uncooked long-grain white rice
• 1 12 teaspoons cumin
• 2 teaspoons chili powder
• 2 cups cubed cooked chicken
• 12 cup chopped green bell pepper
• 12 cup chopped yellow bell pepper
• 34 cup chopped red bell pepper
• 14 cup chopped onion
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can chicken broth
• 2 tablespoons water
• 1 cup shredded cheddar cheese
• chopped fresh cilantro (garnish)

1. Add oil to a large skillet; heat over medium-high until it gets hot.
2. Add rice, cumin, and chili powder; stir and cook for 1 minute.
3. Add the next 8 ingredients to the skillet; stir to mix.
4. Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.
5. Take the skillet from the heat; removed cover and fluff the mixture with a fork.
6. Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.
7. Sprinkle with a little chopped fresh cilantro for garnish.
8. Serve.

oil, longgrain white rice, cumin, chili powder, chicken, green bell pepper, yellow bell pepper, red bell pepper, onion, black beans, chicken broth, water, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/black-beans-chicken-and-rice-90772 (may not work)