Ingredients:
- 1 cup brown rice
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
To start, preheat your oven to 375 degrees F. In a large pot, combine the brown rice and chicken broth. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.
Add the onion, garlic, red bell pepper, and green bell pepper to the skillet. Cook for about 5 minutes, or until the veggies are tender. Add the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
When the rice is done, add it to the skillet along with the cooked chicken. Stir to combine.
Transfer the mixture to a large casserole dish. Sprinkle the chopped cilantro and shredded cheese over the top.
Bake for about 20 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!