1¼ lbs boneless skinless chicken breasts, cut into bite-size pieces
1 yellow onion, diced
1 green bell pepper, diced
2 Tbsp taco seasoning mix
1 (15 oz) can low-sodium black beans, drained and rinsed
1 (10 oz) can Rotel
1 cup water
1¼ cups instant brown rice, uncooked
1 cup shredded Monterey Jack cheese
½ cup chopped cilantro
Instructions
Heat oil in large skillet or Dutch oven over medium-high heat. Once hot, add chicken and cook 4-5 minutes or until no longer pink, stirring occasionally. Add onion and green bell pepper, stir, and cook for 2-3 minutes or until softened.
Add taco seasoning; stir and cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
Stir in rice. Cover, reduce heat and simmer 10-12 minutes or until rice is tender. Stir in ½ cup cheese. Sprinkle top with remaining cheese and cilantro. Serve hot.