Black Beans, Chicken and Rice...

2 tsp. oil
1 cup uncooked regular long-grain white rice
1 1/2 tsp. cumin
1 tsp. chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 15oz. can black beans, drained, rinsed
1 14oz. can chicken broth
2 tbsp. water
1/2 cup shredded cheddar cheese

Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir one minute.

Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.

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.