Cheesy Skillet Chicken with Rice and Beans

You need to look deep into this skillet: layers of seasoned rice, black beans, seared chicken, and a liberal amount of Mexican cheese. A dish worth worshipping. And you need one skillet and about 30 minutes. 

And look at the color of that rice. I started with white rice - but it's clearly not white anymore! That's because the rice was toasted with onion, garlic, chili powder, oregano, and cilantro. All that flavor was cooked INTO the rice as it simmered; no plain water for miles. And that's just the rice layer! Next comes beans, chicken and cheese.  

This is an easy and classic one-skillet meal, BUT, you need a skillet that can head to the oven for a few minutes to melt the cheese. If you don't have an ovenproof skillet, prepare the chicken and rice mixture as instructed and then transfer it to a casserole dish before topping with the cheese and baking. It's just one more dish to clean, and you can bring the casserole straight to the table. 

Cheesy Skillet Chicken with Rice and Beans

2 tablespoons olive oil, divided 
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup minced onion
2-3 cloves garlic, minced
1 cup white rice
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
Salt and ground black pepper
2 cups chicken broth, vegetable broth or water
1/2 cup seasoned black beans (from a 15-ounce can; reserve the extra beans for another use)
3/4 cup shredded Mexican cheese blend cheese
Fresh parsley leaves for serving, optional
Salsa of choice for serving
Sour cream for serving

Preheat the oven to 350 degrees.
Heat one tablespoon of the olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, stirring frequently. Transfer the chicken to a plate and set aside. 
Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the onion and garlic and cook for 3 minutes, until golden. Add the rice, chili powder, oregano, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds to toast the rice and release the essence from the herbs, stirring constantly. Add the broth and bring to a simmer. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. Remove the pan from the heat and top the rice with the beans, then the chicken, then the cheese.  
Cover with foil and bake for 5 minutes. Uncover and bake for 3 to 5 more minutes, until the cheese melts. 
Top with parsley leaves (if using) and serve with salsa and sour cream on the side.
Serves 4