2 tsp vegetable oil
1 cup uncooked regular long-grain white rice
1 1/2 tsp ground cumin
1 tsp chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-gry, coursely chopped
1 can (15 oz) black beans, drained, rinsed
1 3/4 cups porogresso chicken broth
2 T water
1/2 cup shredded cheddar cheese
In 12-inch skillet, heat oil over medium-high heat. Cook and stir rice, cumin and chili powder in oil 1 minute. Stir in all remaining ingredients except cheese. Heat to boiling, reduce heat; cover and simmer 15 to 18 minutes, stirring occasionally, until liquid is absorbed and rice is tender.
Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.