Heat the olive oil in 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 is beginning 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.
I have not tried this recipe with regular (not instant) rice or with white rice instead of brown. Because regular (non instant) rice’s cooking time is much longer, if you want to experiment and use it instead of the instant, I would 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) and cooking the rice in its own pot. Then, combine the two at the end with a bit of extra chicken stock as needed if the mixture is too dry. Again, I haven’t tried the recipe this way, but that is my best suggestion.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Let thaw overnight in the refrigerator, and rewarm gently in the microwave or on the stovetop, with a splash of chicken stock or water to keep it from drying out.