Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed.
Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.
*INGREDIENT NOTE: I have not tried this recipe with regular (not instant) rice or white rice instead of brown rice. If you want to experiment and use regular rice instead, I suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first and then add them to the chicken and peppers at the end, heating until most of their liquid evaporates). Then, prepare the rice in its own pot according to the package directions (due to the longer cook time). Combine the two at the end with a bit of extra chicken stock if the mixture is too dry. Again, I haven't tried the recipe this way, but that is my best suggestion.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: Warm leftover first chicken gently in the microwave or on the stovetop, with a splash of chicken stock or water to keep it from drying out.
TO FREEZE: You can freeze fiesta chicken for up to 2 months in an airtight container. Let thaw overnight in the refrigerator before warming.