Black Beans, Chicken and Rice

I played around with this one, which was originally from Pillsbury. My family likes it, and so do I.

• Ready In: 51 mins
• Serves: 4

Ingredients

• 2  teaspoons  oil
• 1  cup  uncooked long-grain white rice
• 1 1⁄2 teaspoons cumin
• 2  teaspoons chili powder
• 2  cups  cubed  cooked chicken
• 1⁄2 cup  chopped green bell pepper
• 1⁄2 cup  chopped yellow bell pepper
• 3⁄4 cup  chopped red bell pepper
• 1⁄4 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)

Directions

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.