Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
• Rub the 6 boneless skinless chicken breasts with 1 tablespoon cajun seasoning. Add the chicken to the hot skillet and cook 3–4 minutes per side, until browned. Remove the chicken and set aside on a plate; tent with foil to keep warm.
• Add 2 cups long grain rice, 3 cups chicken broth, 1 (15-ounce) can drained black beans, 1 (15-ounce) can diced tomatoes with juice, 1 teaspoon chili powder, 1/4 teaspoon paprika, and 1/4 teaspoon cumin to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan.
• Bring the mixture to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until the liquid is absorbed and the rice is tender.
• Nestle the reserved chicken into the rice, cover, and cook until the chicken is heated through and registers 165°F on an instant-read thermometer.
• Garnish with fresh chopped parsley and sliced avocado, if desired, and serve.