Southwestern Chicken Thighs With Rice And Beans

1 pound boneless, skinless chicken thighs
1 teaspoon olive oil
1 green bell pepper, seeded and cut into strips
1/2 onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 garlic cloves, minced
1 can (14 1/2 ounces) crushed or diced tomatoes
1/3 cup bottled salsa
2/3 cup fat-free chicken broth
1 cup quick (10-minute) brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded Mexican-blend cheese

Trim chicken thighs and cut into bite-sized pieces.
Heat oil over medium heat in a 12-inch nonstick skillet that has a lid.
Sauté chicken until browned.
Add the bell pepper and onion to the pan and continue to cook.
Stir in the chili powder and cumin and cook for 3 more minutes, stirring from time to time.
Add the garlic, tomatoes with their juice, salsa and broth. Bring the mixture to a boil.
Add the rice and stir well.
Cover the skillet, reduce heat to medium-low, and cook for 10 minutes.
When the rice has absorbed the liquid, remove the skillet from the heat, stir in the beans and sprinkle evenly with the cheese.
Cover 2 minutes to let cheese melt, then serve.

6 servings