Time from start to finish: 28 minutes. Your mileage may vary.
I pounded the chicken to make it more uniform so that cooking time would be lessened.
While the chicken browned, I mixed a can of rinsed and drained black beans with a can of Rotel tomatoes in a medium saucepan over low heat. Done.
When the chicken was halfway through browning, I prepared a packet of Knorr's Spanish Rice. It takes 7 minutes to cook and 2 minutes resting time. Done.
Now on to the chicken:
2 lbs. boneless, skinless chicken breasts, cut in half lengthwise and pounded to 1/4 inch thickness
1/2 t. freshly ground black pepper
1/2 t. salt
1/4 t. granulated garlic
1/4 t. cayenne pepper
1/4 t. ground cumin
1/2 t. chili powder
2 t. butter
2 t. olive oil
1 - 4.5 oz. can of diced green chilies
1 cup shredded Colby Jack or Pepper Jack Cheese
In a small bowl, combine all the seasonings. Sprinkle both sides of chicken with seasoning blend.
In a large skillet, over medium high heat, add butter and olive oil. Add chicken, a few pieces at a time and let cook 5 - 7 minutes on each side. The chicken needs to reach an internal temperature of 180 degrees. Place cooked chicken on a plate while you cook remaining chicken.
When you are finished with cooking the chicken, turn off heat and return all the chicken to the skillet.
Next, top evenly with the chilies.
And now top with the shredded cheese.
Remember height is always pleasing as far as plating and presentation is concerned.
I put a layer of the cooked rice, then topped with the beans/Rotel combo and then placed a piece of the chicken on top. If you'd like, you could certainly garnish with sour cream or chopped cilantro.
Adapted from Mr. Food.