Chicken Burrito Bowl by No. 2 Pencil

– 1 pound boneless (skinless chicken breasts, diced into bite sized pieces)
– 3 tablespoons of olive oil
– 1/4 cup of diced yellow onion
– 1 cup of uncooked extra-long grain rice
– 1 14.5 oz can of fire roasted diced tomatoes (drained)
– 1 15 oz can of black beans (drained and rinsed)
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of paprika
– 2 teaspoons of chili powder
– 1 teaspoon of cumin
– 2 1/4 cups of low-sodium chicken broth
– 2 cups of reduced fat colby jack (monterey jack or cheddar cheese)
– kosher salt and pepper
– freshly diced tomatoes
– diced green onions
– sour cream
– guacamole

Prep Time: 10 min
Cook Time: 7 min